Seasonal Spring Salad | VEGAN

It’s no secret that autumn is my favourite time of year – I just can’t get enough of crunchy leaves, cosy sweaters and pumpkin soup! But throughout the years I’ve discovered the importance of celebrating every seasonal change.

Do you ever feel that life is passing you by? As I get older, time seems to drastically speed up until I’m left wondering where the last five years went! I’ve found that introducing mindfulness into my daily routine gives me time to breathe, and helps me to really appreciate each stage of my life.

For me, this involves really taking note of all the small changes – daffodils pushing their way up through the ground, tiny flower buds unfurling – that signify the start of a new season.

These days, I find so much joy in spring blossoms and lush green leaves. I snapped this photograph during the first warm day of the year, and it never fails to make me smile.

Blossoms

So, what better way to celebrate a fresh new season than with a delicious meal?

When it comes to seasonal produce, I love the idea of growing as much as possible at home. This becomes tricky when you live in an apartment, but the tomato and strawberry plants that I’ve been tending to on the roof are already beginning to flourish!

I’m impatiently waiting for my local pick your own farm to open next month, but until then I’m more than happy to visit one of London’s bustling markets.

I arrived at Borough Market on a sunny afternoon with a tote bag, a handful of cash and a plan. The warmer weather has got me craving fresh vegetables, so I was on the hunt for the perfect salad ingredients.

Asparagus

My seasonal spring staples include new potatoes, radishes and asparagus along with some form of tender green leaves.

It was a pleasant surprise to find piles of sugar snap peas dotted around the market, as they’re impossible to come by out of season. I can’t think of a more perfect reminder that spring has finally arrived!

Photo 15-05-2018, 18 17 50

I was tempted by the vibrantly purple Norfolk asparagus, but the £6.20 price tag sent me scurrying for a cheaper alternative. Thankfully, there were many to choose from!

Photo 15-05-2018, 18 14 31

It was so satisfying to dig through the huge sacks of spuds, hunting for the perfect specimens.

I have a not-so-secret obsession for new potatoes caked in dirt. There’s something about that earthy smell and the process of scrubbing them clean that makes me feel grounded and appreciative of nature’s gifts.

Photo 15-05-2018, 18 01 54

I had no trouble spotting the radishes – their bright pink exteriors made them visible from a mile away!

Photo 15-05-2018, 18 53 01

When I eat instinctively, my body seems to gravitate towards vibrant colours such as purples, oranges and dark greens. We’re hardwired to seek out the most nourishing foods, which is why I highly recommend trusting your body and giving it the plants, legumes and grains that it craves.

On that note, let’s get cooking!

Seasonal Spring Salad

  • Preparation: 10 minutes
  • Cooking: 10 minutes
  • Total: 20 minutes
  • Serves: 2

 

Photo 15-05-2018, 18 51 45

Ingredients

Salad

  • Three handfuls of new potatoes
  • One bunch of asparagus
  • One bunch of radishes
  • One cos lettuce
  • Two handfuls of sugar snap peas

Dressing

  • One teaspoon of Dijon mustard
  • One and a half tablespoons of vegan margarine, melted
  • Half a teaspoon of chives
  • Salt and pepper, to taste

Method

  • Wash the vegetables thoroughly in cold water.
  • Slice the radishes into thin strips, cut the asparagus spears in half and chop the lettuce into thin strips. If the potatoes are larger than bite-size, slice them in half.
  • Bring a saucepan of water to the boil and pop the potatoes in for around 10 minutes.
  • Place the asparagus in a steamer and place it on top of the saucepan. If the spears are thick, leave to steam for around 7 minutes. If they’re thinner, 4 minutes should be fine.
  • Mix together the dressing ingredients and adjust to suit your taste. If you like it strong and spicy, add a little more mustard – if you prefer a more mild dressing, water it down with extra margarine.
  • Once the asparagus and potatoes are cooked, place everything into two bowls and toss to combine. Drizzle with your homemade vegan dressing, and dig in!

Interested in learning more about eating seasonally? I’ve written an entire post on the benefits and positive changes that you can experience simply by eating in tune with nature. I can’t recommend it enough!

Leave a Reply