It’s spring, and love is in the air. Love for the warmer days. Love for the spring seasonal produce showing up in markets and on restaurant menus. And love for mixing and matching all those seasonal fruits and veggies into delicious culinary creations that can wake up your taste buds from their winter hibernation. When fresh fruits and vegetables get together in one bright, fresh dish, it can multiply flavor and health benefits! There are some sweet and savory rendezvous happening in kitchens across America, and your healthy diet will thank you for joining in the fun. Here are some delicious pairings to try:
Strawberry and Spinach – You may be pretty familiar with this pair. These two foods have been mixing it up in salads for some time and not just during the spring. This combination isn’t just a tasty one; it can also be a powerful one for anyone interested in getting more iron in his or her diet. The vitamin C found in strawberries has been shown to help with the absorption of iron, one of the minerals found in spinach.
Fennel and Apricot – This power couple is a blend of fresh-tasting crispness and soft sweetness that can help digestion and eye-sight. Both fennel and apricot contain vitamin C, and apricot is packed with vitamin A, both of which can boost the health of your vision – the better to see the beautiful contrast of these two in a cool spring salad like this.
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Watercress and Asian Pear –The slightly peppery and vibrant green flavor of watercress is a perfect complement to the sweet, mild crispness of the Asian pear (or other common varieties). Watercress has traditionally been considered a cleansing medicine in addition to its vitamins A and C, and pears of all varieties are packed with fiber for a healthy digestive system. Amplify the flavor of this combination with a tangy vinegar and even a little creamy cheese. This salad recipe video is a great place to start.
Fava beans and lemon – Don’t be intimidated by these rising stars, as fava beans should be a must on your spring menu both for flavor and nutrients. Fava beans are a good food for vitamin B1, copper, iron, magnesium, phosphorous, potassium, fiber, folate, and manganese! Pair them with the fresh, citrus flavor (and vitamin C) of a little lemon juice for a snack, side or salad, and you’ll be a happy eater.
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Don’t stop here! Spring fruits and vegetables, these and more, can be mixed and matched into an endless number of mouthwatering combinations – all to the benefit of your health. Get creative or rely on the expertise of local restaurants and restaurant chefs to serve you the most tempting combinations of spring fruits and vegetables. Here are some Healthy Dining menu choices to flavor your spring and just maybe give you some ideas for home:
Halibut with Orange Mint Basil at Anthony’s Fish Grotto
(460 calories, 16 g fat)
Located in San Diego, CA
Shrimp Al Ajillo (Serves 2) at Café Sevilla
(290 calories, 20 g fat)
Located in San Diego, CA
Spring Farmer's Market Vegetable Plate at Seasons 52
(470 calories, 14 g fat)
Located in AL, AZ, CA, CO, FL, GA, IL, IN, MA, MD, MO, NJ, NY, OH, PA, TX, VA
Written by Healthy Dining’s Manager of Communications Sara Lucero
