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Healthy and delicious Spring recipes
Published : 04/01/2023
Categories : Let yourself be Inspired
Spring is the perfect time to enjoy light and fresh dishes. Besides being great for the increasingly warmer weather, they help maintain a healthy lifestyle.
In this article, we share with you some delicious recipe suggestions that highlight the products that this season has to offer. Try them out and let us know which is your favourite!
Seasonal fruit and vegetables:
Pineapple
Cherry
Loquat
Orange
Kiwi
Strawberry
Apricot
Spinach
Broccoli
Cauliflower
Savoy cabbage
Asparagus
Fennel
Arugula
Carrot
Spring Salad
Ingredients:
Lettuce
Arugula
1 tomato
1 poached egg
1 cucumber
1 grated carrot
Grilled pineapple
Sauce:
1 tbsp of quark cheese
1 tbsp of olive oil
1 teaspoon of Dijon mustard
1 tbsp apple cider vinegar
1 tbsp of paprika
3 tbsp of water
Pumpkin seeds
Salt
Method of preparation:
Grill the pineapple and let it cool while you prepare the salad. In a salad bowl, place the egg previously poached in a poached egg cooker, the diced tomato, and add the remaining ingredients.
For the dressing
In a mixing jug, add the quark cheese, oil and vinegar and stir well with a wire whisk until the ingredients are incorporated. Next, add the mustard and paprika. Add the water and salt to taste and stir until you get the consistency of a yoghurt sauce. Place the pumpkin seeds in a non-stick pan and sauté until crispy.
Shrimp ceviche
Ingredients:
350 g frozen peeled shrimp
1 tbsp capers
1 red onion
1 chilli pepper
2 lemons
2 limes
3 apricots
1 ripe avocado
Arugula
Salt and pepper to taste
Method of preparation:
Defrost the shrimp, cut them in half and remove the vein from each one. Place the shrimps in a bowl, season with salt, add the capers, the chilli pepper and the chopped onion, the juice of the limes and one lemon. Mix well, cover with cling film and put aside in the fridge for at least 3 hours.
Peel and chop the apricots into small pieces and add to the ceviche. Cut the avocado into thin slices, drizzle with the remaining lemon juice and set aside. To serve, arrange the arugula on a platter, place the avocado in the middle and top with the ceviche. Sprinkle it with black pepper and serve immediately.
Chicken, couscous and vegetable salad
Ingredients:
400 g chicken breast strips
2 limes
Mixed vegetables (spinach, carrot strips, red cabbage and leek)
200 g couscous
1 teaspoon cornstarch
2 tbsp olive oil
Salt and pepper to taste
2 dl water
Method of preparation:
In a bowl place the couscous, zest of a whole lime and a teaspoon of salt. Add the boiling water, stir well and cover. Once hydrated, loose the couscous with a fork. In another bowl, season the chicken strips with salt, pepper and the juice of one lime. Add the cornstarch and mix well.
In a non-stick frying pan, sauté the chicken strips over a high heat for 2 to 3 minutes. Add the vegetable mix and cook for about 5 minutes, stirring frequently. Serve the chicken and vegetables on a plate, accompanied by the couscous and a sliced lime.
Fruit smoothie
Ingredients:
150 ml natural frozen diced orange juice
140 ml coconut plant-based milk
50 g passion fruit pulp
50 g chopped pineapple
Method of preparation:
In a blender place all the ingredients and blend until a homogeneous mixture is obtained. Serve in a tumbler glass and enjoy!
Strawberry trifle
Ingredients:
1 pack of strawberry gelatin
400 g strawberries
2 natural yoghourts
4 digestive biscuits
Mint to taste
Method of preparation:
Prepare the gelatin according to the instructions on the package. Divide the liquid between the cups, or place it in a large bowl and add the roughly chopped strawberries (set aside a few). Place in the fridge to solidify. When the gelatin is solid, pour the yoghourt on top and top with the crumbled biscuit. Garnish with the remaining strawberries and mint leaves.
Kiwi tart
Ingredients:
For the pastry
125g wheat flour
1 tbsp vegetable margarine
50 ml water
Filling
3 kiwis
6 loquats
3 tbsp cornstarch
50 g brown sugar
300 ml of vegetable drink
165 ml of coconut milk
1 teaspoon vanilla essence
Shredded coconut
Method of preparation:
Pastry
Place the flour in a bowl and make a hole in the middle. Add the softened margarine and the water. Knead until it forms a ball, wrap in cellophane paper and set aside for 40 minutes. Then roll out the dough in a tart dish, prick it with a fork, and bake in the oven at 356 ºF for approximately 20 minutes.
Filling
Slice the kiwis and place half on the pastry, together with half the pieces of loquat. Place the cornstarch and sugar in a saucepan, over a low heat, and stir. Gradually add the vegetable drink and the coconut milk, stirring constantly. When the mixture thickens, add the vanilla essence and pour into the tart dish. Cover with the remaining fruit and sprinkle with grated coconut. Place the tart in the refrigerator for about an hour.
Spring can be even more colourful and tasty! From 20th March to 9th April 2023, enjoy discounts of up to 30% on a selection of products with the Spring & Easter Time promotion.