Monday was the official first day of spring and the weather is finally starting to warm up! Let’s just hope it stays that way!
Besides the warm weather, I’ve noticed a few other changes in the air as spring begins.
First of all, people seem to have a bit more pep in their step. Whether it’s on the train or on the streets, everyone (myself included!) just seem to be in a much better mood now that the end of winter is in sight.
Also, the gym has been a lot more crowded lately. My theory is that spring makes people realize that they’ve neglected working on that “summer body” all during the winter, so they pour into the gym in a last-ditch effort to get some abs in time for swim suit season 😉
Finally, my appetite has changed! Long gone are the days of heavy pastas and creamy soups. I’m not sure if it’s just me, but I find that as the weather warms up, I start craving more fresh, light foods that require minimal time in the kitchen.
This simple salad is the perfect way to transition into spring. It boasts a pretty diverse range of flavors and has just the right amount of zing in every bite.
Not only is it high in fiber to keep you satisfied, but it’s also loaded with heart-healthy monounsaturated fats from the avocado, which provide satiety to help curb cravings.
It’s also full of vitamins and minerals, including a good chunk of antioxidant-rich vitamin C from the strawberries and spinach.
Best of all, you can whip up this easy salad in just five minutes so you can go enjoy the beautiful spring weather instead of being trapped in the kitchen.
I recommend drizzling on your choice of dressing (a yummy balsamic reduction for me!) and enjoying as a side dish with your healthy dinner.
Does anyone else experience similar tastebud changes with the seasons? Let me know in the comments section!