A Farewell To Spring: Soup & Salad Offering

Spring brings some of the healthiest fruits and vegetables. Enough with heavy winter meals, now that summer is almost here the time has come to commit to cooking light and highly nutritious food. The ingredients used here take full advantage of the seasonal availability, but you may also be interested to know a few fun facts about what you could expect a  spring time market has to offer. The peak season for strawberries which are rich in manganese and potassium is from April until June. Choose asparagus as a source of iron, vitamins B and C. Radishes are usually the first produce at a spring market. Other spring produce include rhubarb, scallions, spinach, peas, beets, artichoke—just to name a few. Make use of all these vibrant veggies and you'll surely notice a difference in your vitality. 

Grilled Chicken Pita Salad


1 chicken breasts

1lbs of asparagus

2 tablespoons of fresh lemon juice

1/3 cup of olive oil

1 tablespoon of fresh oregano

1 tablespoon of grind pepper

2 cups of grape tomatoes

½ cup pitted kalamata olives

2 cups pita chips or hand torn pita bread


Before starting, preheat your grill to 450 or 550 degrees depending on the grill. You can use boned or boneless chicken breast. Rub them with olive oil. Put the chicken breast on the grill and cook them until they change their pink colour.

In the meantime, you can boil asparagus until it gets to be a bright green color. After boiling it, rinse it with cold water. Prepare dressing by whisking lemon juice, olive oil,  fresh oregano and grind pepper.

When chicken breast and asparagus are cooked, combine chicken breasts with asparagus, 2 cups of grape tomatoes, pitted kalamata olives and pita chips. Add the dressing on top of everything, and simply enjoy!

Extra Tip:

If you want to bring some extra meditarranean twist to this dish be sure to add some feta cheese and stir the salad gently.

Editor's Suggestion:

Sneak in a little antioxidant blast by adding in left over lentils in place of the chicken if you find yourself craving something more plant based. The best is when you have leftover lentils because the flavors enhance dramatically after a day or two in the icebox.  

Pea, Mint And Spring Onion Soup


1 tablespoon of olive oil

1 knob of butter

4 ounce of spring onion

1 chopped potato

2 pounds of peas

1 bunch of mint leaves


Heat olive oil and butter in a lighter type of cookware, I suggest a sauce pan. Add spring onion and chopped potato. Cook together for 5 minutes, then add water and boil it for additional 10 minutes.

Add 2 pounds of peas and cook everything for another 3 minutes. Remove the pan from the heat and add bunch of mint leaves. Whizz it all in a blender and there you have it. Your very own, simple yet healthy and nutritious meal!

Extra tip:

For some extra freshness ...

  • add squeeze 1 lime
  • decorate with a few slices of lime on top


  • Serve it with scattered onion and mint leaves sprinkled on the top and a handful of chopped walnuts or sliced almonds for crunch.

Editor's Suggestion:

Remember to always use organic ingredients whenever possible. You deserve the best!!

There is so much you can do with fresh herbs, vegetables and fruits. Try one of these recipes or experiment to create your own. Either way, I am sure they will be delicious!

About our Guest Contributor:

Lana Hawkins is a passionate food lover and a crafty girl from Sydney, Australia. She enjoys preparing and decorating food and cocktails. Ever since she got her first set of cookware, she loves experimenting and creating fresh bites for her friends.