Utilize seasonal produce to create these fresh and colorful salads.


*Courtesy of Triathlete.com

Utilize seasonal produce to create these fresh and colorful salads.

Strawberry, Kiwi and Mint Chop-Chop with Roasted Shrimp
Spring fruit and a touch of fresh mint shine in this salad.

Heat oven to high broil; put the oven rack on the second row from the top of the oven. Toss 20–24 peeled and deveined jumbo shrimp with 1 T extra virgin olive oil and a sprinkle of salt and pepper. Broil for 2–2½ minutes per side. In a large bowl, whisk together 1½ T olive oil, juice of 1 orange and juice of 1 lemon, 1 tsp agave and a sprinkle of salt and pepper. Reserve 1 T and toss the rest with 10 oz spring mix until evenly coated. In another bowl, gently toss 4 kiwis (peeled and sliced into coins), 1½ cups strawberries (sliced into coins), 1 Persian cucumber (ends removed and finely diced), 1/3 cup jicama (peeled and finely diced) and ¼ cup finely chopped fresh mint with the reserved dressing. Arrange the spring mix in a large, shallow bowl with the chopped fruit mixture over the top. Finish with the roasted shrimp.

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Heirloom Radish, Beets, Toasted Pecan and Goat Cheese
Spicy radishes, toasty pecans and creamy goat cheese play well with roasted beets for an elegant-looking plate.

Preheat oven to 450 degrees. Toss 1 small red beet and 1 small yellow beet (both peeled and diced into ¼-inch cubes) with ½ T olive oil and a sprinkle of salt and pepper and spread onto a baking sheet prepared with nonstick cooking spray. Roast for 20–30 minutes until caramelized. In a small bowl whisk together the citrus dressing from the Chop-Chop salad with 1 heaping T nonfat Greek yogurt. Conservatively toss what you need of the dressing to coat 8 oz baby spinach or spring mix in a large bowl. Lay the spinach or spring mix onto a large platter. Sprinkle with 4 oz crumbled goat cheese, then the beets, ½ cup heirloom radishes (sliced into coins) and ¼ cup toasted pecan pieces.

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Grilled Asparagus and Poached Egg Salad with Roasted Garlic Dressing
The yolk in this egg-topped salad creates a delicious, creamy dressing.

Heat oven to 400 degrees. Toss 3 garlic cloves and 1½ cups cherry or grape tomatoes with ½ T extra virgin olive oil and a sprinkle of salt and pepper. Separate tomatoes and garlic and roast on a baking sheet prepared with non-stick cooking spray for 40 minutes, removing the tomatoes after 30 minutes. (Alternatively, tomatoes can be halved and served fresh.) Heat grill to medium-high. Toss the 1 bunch asparagus (cleaned and ends removed) with ½ T of olive oil and a sprinkle of salt and pepper. Grill for 1 minute per side. To prepare the dressing, combine the roasted garlic, 2 T olive oil, 2 T white balsamic or champagne vinegar, 1 tsp Dijon mustard and a sprinkle of salt and pepper in a blender. In a large bowl, toss 10 oz arugula mix conservatively with the dressing. Toss in ¼ cup capers and the roasted tomatoes. Divide arugula mix among four plates. Top each with an equal amount of asparagus. Poach 4 eggs. Make sure to poach enough so the yolk is creamy, not runny. Top each of the salads with a poached egg and freshly shaved Parmingiano-Reggiano cheese.

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