Spring into Shape with a Colorful Plate!

    Spring into Shape with a Colorful Plate!

    By Jacqueline Gomes, RD, MBA 

    Spring is finally here! With each new seasonal transition comes a new harvest of fruits and vegetables. Spring brings in a bounty of fresh fruits and vegetables that can help us to feel more energized and looking forward to the warmer months ahead.

    Spring into shape by expanding your culinary horizons and incorporating more fruits and vegetables into your meals.

    • Cold salads are an easy place to start: Load your salad with nutrients coming from salad greens, tomatoes, nuts, cucumbers and fruits.
    • Give your spring salad a protein boost with hard boiled egg, tuna fish, edamame, tofu, cheese or grilled chicken.
    • Try crunchy vegetables instead of chips with your favorite low-fat yogurt dressing for dipping.
    • Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner.
    • Ready to eat favorites include red, green or yellow peppers, broccoli or cauliflower florets, carrots and cucumbers!

    Let’s head into the first week of spring with a savory and hearty grilled vegetable platter served with a fresh herb yogurt dip!

    Happy Spring!

    Chicken-Avocado & Pumpkin Seed Toast

    Chicken-avocado & Pumpkin Seed Toast

    Prep: 15 minutes

    Makes: 4 servings

    Ingredients:

    • 1 Perdue® Rotisserie Chicken
    • 1 avocado
    • 1 cup packed basil leaves
    • 1 tablespoon fresh lemon juice
    • 1 small clove garlic
    • 3 tablespoons water
    • 1/4 teaspoon salt
    • Freshly ground black pepper
    • 2 tablespoons raw pepitas (green pumpkin seeds), toasted
    • ½ cup grape tomatoes, halved
    • ½ juice of lemon
    • 1 cup arugula
    • 4 slices hearty bread (whole grain, baguette, gluten free)

    Directions:

    1. Remove skin from rotisserie chicken, remove breast and shred with a fork or finely chop.
    2. In a food processor, combine avocado, basil, lemon juice, garlic, salt & pepper.
    3. Add avocado mixture to a bowl and mix in chicken.
    4. In a separate bowl toss arugula with lemon juice and tomatoes and a pinch of salt.
    5. Toast bread, top each slice with a hearty scoop of chicken, followed by arugula and then pepitas. Enjoy open face or as a sandwich.

    recipe by: Jacqueline Gomes, RD, MBA