Spring is the perfect time to savor a variety of fresh, nutrient-packed vegetables that offer a range of health benefits. From boosting digestion and heart health to providing essential vitamins and antioxidants, these vegetables can elevate your meals with both flavor and nutrition.

In this blog post, we’ll explore the benefits of asparagus, artichokes, peas, radishes, spinach, leeks, fava beans, and carrots. Plus, we'll share two delightful spring salad recipes that highlight these vegetables, making it easy to enjoy their health-boosting properties in a delicious and refreshing way.

	Asparagus Asparagus boosts digestion, heart health, and provides vitamins A, C, and K with low calories.
	Artichoke Artichokes support liver health, digestion, and are high in fiber, antioxidants, and vitamins C, K and B9 (folate).
	Peas Good source of plant-based protein. Peas provide vitamins A, C, K, and B vitamins, plus fiber and antioxidants.
	Radish Radishes aid digestion, support immune health, and offer antioxidants with few calories. Radishes offer vitamins C, B6 plus fiber and antioxidants. They have minimal protein.
	Spinach Spinach boosts energy, supports bone health, and provides iron, vitamins A, C, K, and protein.
	Leek Leeks boost heart health, aid digestion, and offer vitamins A, C, K, and folate with antioxidants.
	Fava Beans Fava beans support muscle health, boost energy, and provide protein, fiber, vitamins B1, B2, and iron.
	Carrot Carrots support vision, boost immunity, and provide vitamins A, C, K, and fiber with antioxidants.

Try these delicious sprint salads recipes

1. Delicious & refreshing nutrient-rich salad

Ingredients:
- 2 cups of washed fresh Spinach
- 1 cup of hulled and sliced Strawberries
- Roast 1 cup of hulled and slides Asparagus
- 1/2 cup of crumbled feta cheese and light vinaigrette

Instructions: Toss all ingredients together and enjoy a refreshing, nutrient-packed meal.

2. Nasturtium spring salad

Ingredients:
- 2 cups of washed Nasturtium flowers and leaves
- 1 cup of washed Spinach
- Half an Avocado
- 2 thinly sliced Radishes
- 6 halved cherry tomatoes
- 2 tablespoons of olive oil
- 1 tablespoon of tahini
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- Pepper to taste

Instructions:  Combine all ingredients into a bowl, drizzle the dressing over the salad and toss gently to coat. Finish with a sprinkle of chopped walnuts for a nutty crunch and enjoy this vibrant and fresh spring time dish.