Welcome to Superfood Week at greens & chocolate! I’ve been feeling a little un-inspired in the kitchen lately so I decided to challenge myself a little and do some super healthy cooking and baking. I have also just started training for a marathon and feel I need to properly fuel my body for the training. In the past I’ve used running as a reason to eat whatever I want, but this time I’d like to not gain the ‘marathon weight’ I’ve gained in the past. As in, long run does not equal hamburger, fries, and ice cream. Okay, well maybe sometimes it does. But in general, I want to feed my body the right foods it needs to recover from training, as well as prepare me for runs. That’s where Superfood Week comes in.
I’m sure you’ve all heard of “superfoods” but what exactly is a superfood? Superfoods are foods rich in phytochemicals, which are special chemicals that have been noted to have disease-fighting properties. Basically this means that they’re super good for you. There isn’t an exact list of foods that are and are not superfoods, in fact there are many, many lists of superfoods that you can find on the internet, so I will be featuring some of the most common superfoods. The most common ones that we can all agree on include eggs, spinach, yogurt, blueberries, salmon, nuts, lentils/beans, sweet potatoes, olive oil, and even dark chocolate.
Today’s featured superfoods are yogurt and spinach. Besides being yummy, yogurt may help with increased bone strength, lower cholesterol, and improve your immune system and digestion. Spinach is low in calories and high in nutrients, making it one of the most nutrient-dense foods. It’s also high in antioxidants, improves brain functioning, improves cardiovascular health, and has also been found to combat prostate and ovarian cancers. How about THAT for a superfood?!
Lucky for me, I already eat yogurt and spinach almost every morning in my smoothie, but I have found a new way to eat two of my favorite superfoods…this salad! It starts with a mixture of spring greens, which is where the spinach comes in, which is topped with peaches, strawberries, goat cheese, and pistachios. The yogurt comes in the dressing, which is a combination of honey, lime, Dijon mustard, salt, olive oil, and yogurt. Super easy, super delicious. Okay, I’ll stop with the ‘supers’. Maybe.
This salad was a perfect lunch salad: light yet filling, and nutritious without leaving you feeling weighed down. I loved the different flavors and textures going on in this salad. The peaches were juicy, the strawberries were full of flavor, and as always, I loved both of the fruits paired with the creamy goat cheese. The pistachios added a nice crunch throughout the salad, and the honey lime dressing was a pleasant combination of tangy from the lime, and sweet from the honey.
If you wanted to make this a dinner salad, it would be great with some grilled chicken or shrimp on top. This would also be a nice side salad. This recipe makes enough for 2 lunch-sized salads, but can easily be doubled or tripled for a bigger crowd.
for the salad:
- 4 cups spring greens mix
- 1 peach sliced
- 6 strawberries hulled and sliced
- 1/4 cup pistachios
- 2 tbsp goat cheese crumbled
for the dressing:
- 2 tbsp lime juice
- 2 tbsp honey
- 1/4 cup plain Greek yogurt
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp lime zest
- 1 tbsp olive oil
To make the dressing:
- Combine all ingredients in food processor or blender and blend to combine.
To make the salad:
- Combine spring greens, peaches, and strawberries and toss/drizzle with dressing. First add a little, then add more to preference.
- Top with pistachios and goat cheese.