One of the highlights of spring is the profusion of color that explodes almost instantaneously around this time of year. But it’s not just the buds and blossoms bringing color into our lives about now; it’s the abundance of vibrantly hued fruits and veggies that are on offer at farmers’ markets as well. And there’s no better way to use seasonal produce than in a fresh salad!

Sure, the old “iceberg-tomato-cucumber” combo meets the definition of “salad,” but with so many seasonal ingredients making an appearance locally these days, your salad bowl can be so much more than that.

Here are some tips to help you build a Super Salad. To ensure a variety of nutrients, flavors and textures, try including ingredients from each of the following categories:

Leafy Greens

The base of most fresh salads is some kind of leafy green vegetable, such as lettuce (romaine, Boston or mesclun mix) or hearty greens like spinach, chopped kale, collards or chard (yes, raw!); or bitter greens like arugula or dandelion.  And don’t forget that herbs are often included in this category, providing loads of vitamins and minerals along with great flavor (chopped cilantro and/or parsley work wonderfully).

Crisp Veggies (or Fruit)

A good crunch complements the softness of leafys perfectly. How about celery, carrot, broccoli, parsnip, fennel, radish, apple, cabbage, cauliflower or beets?

Juicy Veggies (or Fruit)

Adding juicy vegetables or fruits provides additional textural contrast along with more flavor to meld with your dressing. Try tomato, celery, sweet bell peppers, pear, pineapple, fresh berries.

Creamy (fats and oils)

Most salads use oil or a creamy base for their dressings.  I love adding avocado to my salads, either blended in dressing or cut into cubes; a sprinkling of nuts or seeds provides polyunsaturated fats along with a hit of protein; or use blended silken tofu in a Caesar-like dressing.

Get more Super Salads!