NOVA Sports Nutrition National Salad Month

National Salad Month Staples

During the spring harvest – spinach, leaf lettuce and many other greens are available at your
local farmer’s market, so you are all set to pick up ingredients to make the strawberry salad or
create one of your own. Celebrate National Salad month with some of our favorite spring salad recipes

Strawberry Salad
Get your favorite bowl, add several cups of greens (spinach, leaf lettuce etc), a cup of sliced
strawberries, toasted pecans or almonds, crumbled feta pieces and sprinkle with your favorite
brand of balsamic or poppy seed salad dressing. Mix together and enjoy! Using spinach helps
boost your iron intake. The strawberries are an excellent source of Vitamin C. This salad is
delicious and packed full of essential nutrients.

Kale, Apple, and Berry Salad (Vegan)
Combine raw kale and spinach, slice up apples and add to the salad, add blueberries, almonds,
craisins and top with your favorite low-fat dressing

Cashew Salad
Combine spinach, sliced red peppers, carrots and red cabbage, top with raw
cashews and berries.

Grilled Chicken Strawberry Salad
Combine spinach, romaine lettuce, strawberries, mandarin
oranges, and red onion in a large bowl and mix together, top with slivered almonds and drizzle
your favorite poppyseed dressing.

Grilled Shrimp Caesar Salad
Put romaine lettuce in a bowl, add grilled shrimp, sprinkle with
shaved parmesan cheese, and drizzle with your favorite low-fat Caesar dressing.
Grilled Steak Salad – Add spinach to your favorite salad bowl, slice up and add red onion and
avocado, add cherry tomatoes and grilled steak on top, sprinkle with cheddar cheese.

Bonus: Berry Bark Treats

  • 2 cups plan Greek yogurt or any dairy free yogurt (soy, cashew or coconut yogurt)
  • 1 tsp vanilla
  • 3 Tbsp maple syrup or honey
  • 1/2 cup toasted almonds chopped or slivered almonds
  • 1 1/2 cups mixed berries fresh or frozen
  • 1/2 cup roughly chopped dark chocolate or the dark chocolate chips (morsels)
  • 1/2 cup thick coconut chips or flakes
  1. In medium bowl combine yogurt, vanilla and syrup/honey; mix well
  2. Line a large baking sheet with parchment paper and evenly spread yogurt mixture on it as thin as you can.  Add almonds, berries, chocolate, and coconut chips over the top, then gently press them into yogurt mixture. Drizzle a little honey on top if you want.
  3. Place in freezer for 3-4 hours, break into pieces and serve. 
  4. Store in airtight container in freezer (can store for up to one month).

Let us know in the comments which one was your National Salad Month favorite!

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