Spring into SALADS

Do you find yourself standing in front of the pantry each night wondering what on earth to make for dinner?

As the weather warms and we step into SPRING, it’s the perfect time to bring more fresh, vibrant salads into your life. This month, I’m here to help you get unstuck in the kitchen with simple, quick, and delicious salad ideas that are healthy, satisfying, and easy to throw together—so you can spend less time cooking and more time doing what lights you up.

We’ll be focusing on balanced salads that combine:

  • Complex carbohydrates

  • Healthy fats

  • Protein

  • Non-starchy vegetables

These aren’t your average salads—they’re full meals that nourish you from the inside out.

I’ll be sharing a bunch of delicious and nourishing “Spring into Salads” ideas over on Instagram throughout the month. Come follow along and try some out: @muchomama38

I seriously love love love this challenge—and I can’t wait to hear which salads you fall in love with!

Come join the fun!

✨ The Spring Avocado Corn Salad will be the star of any spring gathering—fresh, creamy, zesty, and totally crowd-pleasing.

SPRING AVOCADO CORN SALAD

5 corn on the cob (grilled)
cortija cheese (Mexican cheese similar to fet)
2 medium avocados (cubed)
½ cup coriander (cilantro)
1 garlic clove
1 jalapeño
1 small bunch of shallots
¼ cup pumpkin seeds (roasted and salted)
DRESSING
blend of mayonnaise lime juice olive oil garlic and sumac makes this balanced tastes and zesty for this delish salad
2 Tblsp of mayonnaise
4 tablespoons olive oil
3 tablespoons lime juice
½ tsp kosher salt (Maldon salt etc)
¾ tsp Sumac (ground)
PUTTING IT TOGETHER
  1. Char the corn: Add 1 tsp of oil to large fry-pan and once hot add 3 cobs of corn and roll in oil and then let sit undisturbed for 4 minutes until bottom is slight charred. Toss and continue cooking until done to your liking and set aside to cool. The remaining cobs remain raw to add more texture.
  2. Prepare the dressing: while the corn cools combine the remaining olive oil (3 Tblsp), lime juice, mayonnaise, shallots, garlic, sumac (or paprika), salt and pepper and whisk in a bowl.
  3. Combine the corn salad ingredients: Once corn is cool, carefully cut off the corn from the cob and transfer them to a large mixing bowl along with the diced avacado, jalapeno, coriander, pumpkin seeds, cotija cheese, reminaing ½ tsp and ¼ tsp black pepper.
  4. Pour over dressing over salad and toss to combine. Garnish with extra herbs, seeds and cheese.
NOTE: with jalapeño make sure you remove the seeds & the flavour will still be enhanced by balancing the sweetness of the corn (without making it too hot).
VARIATIONS
  • Black beans in place of two cobs of corn
  • balsamic vinegar for lime juice
  • cherry tomatoes and reduce corn cobs to only 4 cobs
  • swap red onion for shallots
  • herbs a mix of basil and mint or chives can be used too