Well, spring is quite literally in the air in Portland – at least for the next couple of days. Today is H-O-T with spring blossom perfuming every single street corner (heaven), birds chirping from the trees, and absolutely not a cloud in the sky. In fact, for the first time in months, I’ve liberally applied SPF 50 sunscreen. Oh yes – pale blonde girl problems.

The magic of spring isn’t just about reaping all that Vitamin D from the sunshine, it’s also about celebrating and eating the bounty of fruits and vegetables that are being harvested right now. Depending on your location, expect to see a whole lot more life at your farmer’s market within the next couple of weeks – in Portland all that magic has definitely arrived. So, what’s in season for spring? Start stocking up on: artichokes, asparagus, endive, bitter melon, broccoli, butter lettuce, chives, collard greens, fava beans, fennel, fiddlehead ferns, green beans, honeydew, mango, morel mushrooms, mustard greens, pea pods, radicchio, ramps, rhubarb, radishes, sorrel, snow peas, spinach, strawberries, swiss chard, and watercress – with a few more goodies depending on your area.

Unlike the heavier fruits and vegetables of the fall and winter, (squash, pumpkin I’m looking at you) the produce of spring begs to be eaten fresh, raw, and as simply prepared as possible. Who wants to spend time in the kitchen roasting when you could be on a picnic with fresh salad and strawberry shortcake? Seriously, I chose the later. As the seasons shift naturally, so too do our bodies and mindset. Bring on the sunshine, bring on the outdoor activities, and bring on the fresh, light spring foods.

Spring, spring, spring and an Abundance Bowl to go with it. This salad packs in fresh spring greens, zesty radishes, creamy avocado, tender sprouts, chickpeas, and quinoa too – but feel free to throw in any sort of spring vegetable that you may have on hand. The deliciousness of these bowls, instead, lies in the dressing – hence the name magic green dressing. Filled with fresh herbs like cilantro and parsley, tahini, lime, hemp seeds, and garlic, this dressing packs in a punch of flavor while providing the most creamy and delightful texture. I urge you to try this dressing on things other than salad as well, as it works like a delight on grilled chicken, salmon, drizzled over quinoa and chopped veggies, with eggs, on sweet potatoes, and whatever else you may think needs a bit of a green kick. Of course, unlike your typical store-bought salad dressing, this homemade goodness is filled with only whole food, body-loving ingredients instead of any artificial sugars and refined oils.

Spring produce + protein filled quinoa and chickpeas + the most magical green dressing = Spring Abundance Bowls with Magic Green Dressing

Spring Abundance Bowls with Magic Green Dressing

Serves 2

Magic Green Dressing:

2-3 cloves of garlic
1 Tablespoon hemp seeds
1 cup packed parsley
1 cup packed cilantro
Juice of 2 limes (about ¾ cup fresh juice)
¼ cup tahini
¼ cup water, plus more to thin
¼ teaspoon sea salt
Fresh ground pepper to taste

Spring Abundance Bowls:

½ cup cooked quinoa
1 cup chickpeas
1 bunch of radishes, thinly sliced
1 avocado, diced
2 large handfuls arugula, spinach, or other tender spring green
A handful of sprouts, to garnish if desired

Method:

For the magic green dressing: Place all ingredients in a high-speed blender and blend on highest speed for 30 seconds until dressing is thick and creamy. You may need to add in more water to reach a thinner texture.

Divide bowl ingredients between two large bowls. Drizzle with magic green dressing and devour!

Nourishing Notes:

-Leftover magic green dressing will keep in an airtight jar in the refrigerator for 3-5 days.
-Add in 2-3, or even 4, cloves of garlic depending on your level of garlic love.
-Sub limes for lemons if you have no limes on hand.