Happy first official full week of spring! I always wonder what it’s like for people who live in Southern California during seasonal changes. Take San Diego, for example. It’s always sunny and beautiful. Every single day. So, when spring comes along, are they excited or is it just like every other time of the year?
Is it like Thanksgiving in Europe? Europeans probably don’t get excited about Thanksgiving, just as I’d imagine San Diegans don’t bat an eye at the announcement of spring.
On the other hand, those of us in seasonal climates (spring, summer, fall, winter) are jumping up and down. I’ve seen so many girls lately wearing dresses and skirts and shivering. But ya know what? They don’t care, because fa-la-la-la it’s spring!
So, if you live in San Diego, comment on this post. I’m very curious. And also very, very jealous.
Spring is just like New Year’s for me. I get so rejuvenated and motivated to make healthy changes in my life. I have some extremely exciting news for everyone soon, so I’m literally pulling out my eyebrows trying not to word vomit it out.
While I’d consider myself a very healthy person, there’s always room for improvement. We’re humans, we make mistakes and we fall off track.
Plus, April 1st is my birthday.
I repeat, April 1st is my birthday.
Needless to say, I’ve been the butt of many jokes over the years (April 1st is also April Fool’s Day) and have always associated my birthday with springtime. It’s a lovely time of year to be born, just wish my older brother hadn’t put so many Creepy Crawlers in my shower.
Don’t remember Creepy Crawlers? Does this image bring up any memories?
Anyway, I’m seriously digressing and I’ll have plenty of time to reminisce on my actual birthday post. Mark your calendars.
What I’m even more excited about now is that I’ve partnered up with four amazing ladies for a monthly series that includes themed recipe roundups. Of course, everything that I contribute is spiralized, but their recipes aren’t.
These girls kick butt at making healthy recipes, I’m so proud to be part of the group! Now, you can expect to see us on a monthly basis. Check out the team:
And, most importantly, check out their awesome recipes:
Sushi Salad with Cauliflower Rice and Carrot-Ginger Dressing from The Healthy Maven
Jalapeno Carrot Rice Salad with Charred Peppers, Pepitas & Avocado-Tomato Salsa from Inspiralized
For this roundup, featuring “Spring Salads,” I’ve made a carrot rice salad. I’ve infused the carrot rice with jalapenos for a spicy, flavorful kick. The peppers are charred on the stovetop (you can roast them if you don’t have a gas stove) and the avocado-tomato salsa is made with fresh avocado, onion, lime and tomatoes. The natural flavors in all of the vegetables create a delicious sauce for the salad.
This rice salad bowl is topped off with salty roasted pepitas, giving the salad that lovable crunch that works well with the creaminess of the avocado.
You may be raising your eyes skeptically to the carrots. I promise, when the carrots are spiralized and made into rice, they lose that bitter carrot-like taste and take on a whole new flavor and texture. Plus, the juices of the other ingredients and the sauteed jalapenos make for an unreal combination. You won’t realize you’re eating carrots.
Carrots are often eaten as a snack or a side dish, but here, they’re the protagonist. Carrots have amazing health benefits, such as being a huge source of Vitamin A.
Plus, how many times can you dice carrots into your salad? Or dip them in hummus? Bo-ring!
What do you think of this spring salad roundup?
Jalapeno Carrot Rice Salad with Charred Peppers, Pepitas & Avocado-Tomato Salsa
- For the salsa:
- 2 plum tomatoes seeds remove, chopped
- juice of 1 lime
- 1/4 cup diced red onion
- 2 tbsp chopped cilantro
- 1-2 avocados insides cubed
- For the pepper:
- 1 large red bell pepper
- For the carrot rice:
- 1 large carrot peeled, Blade C
- 1 large clove of garlic minced
- 1 small jalapeno seeds removed, minced
- salt and pepper to taste
- 1/4 cup vegetable broth
- 2 tbsp roasted salted pepitas
- In a bowl, place in all of the ingredients for the salsa. Toss to combine and set aside.
- Place a red bell pepper on the stovetop with the heat on high. Char, rotating, until pepper skin is completely blackened. Place in a paper bag or plastic container, seal, and let steam for about 5 minutes. Then, peel off the skin of the pepper and slice into strips. Set aside.
- Place your carrot noodles into a food processor and pulse until made into rice-like bits. Then, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Then, add in the jalapenos and carrot rice and season with salt and pepper. Cook for 2 minutes and add in the vegetable broth. Cook for 5 more minutes or until carrot has softened.
- In two bowls, divide the rice. Then, top with equal parts of the salsa and peppers. Finally, top each with 1 tbsp of pepitas. Enjoy!