After so many grey, winter days we can at last think about the spring. And although it is beautiful because it is sunny and warmer and the days are longer, many of us feel concern. We should put on lighter clothes; the summer and holidays are approaching, and it is difficult to hide unwanted kilograms. Well it is time to get cracking! As well as having an active lifestyle, it is worth taking a good look at our diet. The spring raises our spirits so we try to cook lighter and more colourful dishes.

Today I would like to share with you the recipe for the first spring salad: bright green broccoli and asparagus spears with juicy tomatoes, salmon, eggs and cress, i.e. a dinner fit for a king. I recommend it!

Ingredients (for 4 people)
16 green asparagus spears
1 broccoli
4 eggs
300g of smoked salmon
half a chili pepper
4 small raspberry tomatoes
a fistful of cress
salt and pepper
dip:
1 tablespoon of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 tablespoon of water

Hard boil the eggs, then peel, cut them into quarters and spice them up with salt and pepper. Lightly boil the broccoli and asparagus spears, until they are a strong green colour but still crunchy. Slice the chili pepper. Cut the tomatoes into small pieces. Mix the ingredients of the dip together to make a smooth consistency. Arrange the vegetables, pieces of tomato, eggs, salmon and chili pepper on some plates. Sprinkle with the dip and cress.

Enjoy your meal!

Try also
The light dinner
A spring salad with asparagus
White and green, i.e. feta cheese with broccoli