May is a very exciting time of year because it is National Salad Month. While some will hear the word salad and think BORING, others might shout with excitement because the month of May also brings many Spring season fruits and vegetables to our plates.
If you tend to enjoy salad greens, tomatoes and cucumbers, not to worry, you can still enjoy those salads a-plenty but if you are perhaps looking to expand your salad vocabulary then this is the place for you!
Below are some out-of-the-bowl examples for salads or salad toppers:
- Try a scoop of roasted vegetables and a handful of chopped nuts or pumpkin seeds as a salad topping. Adding a drizzle of balsamic vinegar will really jazz up your next salad.
- Pomegranate seeds are a fun way to add some color, texture and tartness to your salad. Paired with a Dijon maple vinaigrette and you will have a salad show stopper on your hands.
- Try adding sprouts to your next salad for a lively way to add flavor. Sunflower seed sprouts are a fan favorite at Plant Strong Nutrition but there are many others worth trying as well. Broccoli sprouts, radish sprouts, mung bean sprouts or pea shoots can all add a unique quality to your next salad and have excellent health boosting properties.
- Grains are good! By adding a whole grain such as millet, quinoa, wild rice, farro or amaranth to your salad or by using the grain as a base for a prepared salad, you will boost your fiber for the day and perhaps feel fuller along the way.
- Try roasting chickpeas for a fun, crunchy topping on your next salad. Roasted chickpeas are a great stand in for croutons and chickpeas are a good source of plant-based iron. YUM!
Definitely going to try swapping out the croutons for the chickpeas!!
When roasting chickpeas a nice way to add flavor is to use some or all of the following spices: garlic powder, cumin, paprika or smoked paprika. Enjoy!