If you’re anything like me, you know you need to increase your consumption of leafy greens and raw vegetables.
But sometimes the creative juices have a hard time flowing when you’re dreaming up something nourishing to eat for dinner, again.
Which is why I love this Spring Salad Recipe Guide, chock-full of seriously mouthwatering salad recipes from some of the Institute for Integrative Nutrition’s graduates, and all illustrated with colour photos which really inspire you to eat well. Even my meat-loving husband wanted to throw together some of these nourishing meals at first glance.
What you’ll find in the Spring Salad Recipe Guide
Some of my favourite salads in the Guide include:
- Spinach, Avocado, Mandarin and Pomegranate salad;
- Asian Chicken Salad with Kumquats and a Sesame Oil-Date dressing;
- Pad Thai salad (all the taste without the noodles: genius!);
- Shiitake Mushroom, Spinach and Quinoa Buddha Bowl
To nab this PDF recipe book for free from the Institute of Integrative Nutrition, click here. Because sometimes we all need a gentle reminder of how truly delicious plant-based meals can be.
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