Spring is (finally) in the air! For me that means long walks outside with the dog, time spent reading outside a cafe and, of course, fresh fruits and vegetables! While globalization does provide us with fruits and vegetables year-round (who doesn’t love watermelon in January? Kidding), there is nothing like the taste of in-season, deliciousness. When fruit and vegetables are fresh and local, not only are they better for us and the environment, they require little seasoning and dressing because they are packed full of flavour and nutrients all on their own. Warming temperatures also mean that our bodies are gaining increasingly powerful digestive fire, allowing us to digest raw vegetables again. The dampness of spring can make us feel tired and sluggish, while eating raw, crunchy foods, like this salad, helps us retain feelings of energetic lightness. Salad is back in season!

Sometimes I get tired of boring old leaf lettuce. This vegetable-packed feast became a staple for my lunches last spring, when the weather began to get warmer and I grew tired of wintry soups and stews. This year, I’m bringing it back. I’ve missed the bright, mood-lifting colours of green and orange and the crunch that causes you to linger over the salad bowl, working hard for every bite, the way nature intended. Here’s to spring and summer!

Apple, Carrot and Fennel Salad

Ingredients:

1 large carrot, chopped into small pieces

1/4 stalk of fennel, chopped into small pieces

1/2 green apple, chopped into pieces

1 avocado, diced

1/4 cup raw almonds or walnuts

Optional: turkey breast, chicken or tofu for more protein

Optional 2: more chopped raw veggies such as red bell pepper, celery or cucumbers.

Dressing: equal parts extra virgin olive oil, apple cider vinegar, honey and mustard.

Directions:

Mix the ingredients together in a medium bowl or glass container. Take off your socks and sit out on the porch and have a bright, colourful, crunchy day. Serves 1.