It is Easter Sunday and a sure sign of spring. This year Easter is three weeks later than last year so the signs of spring are most certainly evident. I did not know why the date of Easter weekend changes each year so I did a little research. The holiday is a moveable one falling between March 21 and April 25. How the date is decided is it is the first Sunday after the first full moon following the first day of spring.
We must not forget why we celebrate Easter. We celebrate the resurrection of Jesus Christ. Jesus died on Good Friday and came back to life three days later. His resurrection is celebrated on Easter Sunday.
Easter is one of my favorite times each year. It is a time of renewal. The trees are budding, the tulips and daffodils are peaking up through the soil after a long winter of hibernation under the snow. It’s time to change your closet from those heavy winter clothes into your lighter clothing. It sort of represents “new beginnings” to me. It’s time to change your diet into lighter, fresher fare rather than those heavy comfort foods of winter.
Here is a light and delicious recipe for a spring salad.
SPRING SALAD WITH CRUSHED RASPBERRY DRESSING
1/2 cup fresh organic raspberries
4 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil, OR walnut oil, avocado oil, oil….you choose
Salt and fresh ground black pepper
1 medium sized zucchini, thinly sliced on a mandolin blade or made with a veggie peeler
12 asparagus spears
Baby spinach or mixed spring greens
2 tbsp. sunflower seeds or sesame seeds
4 fresh mint leaves, sliced into slivers
In a small bowl, crush half the raspberries with a fork. Add vinegar, oil, salt and pepper to taste. Set dressing aside.
Mix zucchini, asparagus, salad greens, seeds, mint and remaining raspberries.
Pour dressing over the veggies and serve.
If you are not vegan, a nice addition is some crumbled goat cheese. You could also candied nuts.
This salad screams SPRING IS IN THE AIR.