Gut Friendly: Spring Salad Meal Prep

There is a benefit to eating seasonally (think: shopping local farmers markets for the most delicious, bright in season fruits and vegetables). Not because it is trendy, but there is evidence and theories to support the idea that eating seasonally could potentially restore cyclical shifts we once had, and improve our ability to utilize what we consume. Food is such an integral piece of the puzzle when it comes to supporting your microbiome, and this Spring Salad is no exception! This salad packs a flavorful punch and is packed with a handful of gut-friendly foods with various beneficial properties, so let's get into it.

Course appetizer, salad, side dish

Keyword spring salad

Prep Time 10

Cook Time 5

Servings

Calories 108kcal

Author Steph

Equipment

Ingredients

Salad

1 bunch asparagus chopped into bite sized pieces
2 Persian cucumbers sliced
1 cup peas defrosted
2 tbsp mint fresh, chopped
1 tbsp chives fresh, chopped
shaved Parmesan optional

Dressing

1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1 tbsp honey
kosher salt and pepper

Instructions

Cut the asparagus into bite-sized pieces.
Bring a large pot of salted water to a boil.
Blanch the asparagus for 1-2 minutes, then place in an ice bath to stop the cooking process.
Arrange the cooked asparagus on a platter.
Slice the cucumbers and add them to the platter with the peas.
Chop the fresh mint and chives and add them to the salad.
In a separate bowl, combine the dressing ingredients and drizzle over the salad.
Toss to combine and top with shaved Parmesan, if desired.

Nutrition