Not only is Memorial Day just a few days away but May also happens to be National Salad Month!  I couldn’t have picked a better month to celebrate salads myself, so in honor of beautiful produce everywhere I thought I’d share a few recipes that are not only perfect for a holiday picnic or barbeque, but are packed with phytonutrients.

Springtime Carrot Slaw – This easy vegan take on coleslaw is not only a more colorful play on the traditional version but provides vitamin C, beta-carotene, healthy fat and loads of fiber.  The mix of different cabbages in this recipe also means a broader spectrum of glucosinolate compounds which support detoxification in the liver and may protect against cancer formation.

Strawberry Mint Salad – I cannot get enough strawberries right now, so this simple vegan salad is an excellent excuse to pile my plate high.  The red onions in this recipe contain quercetin, a compound with anti-inflammatory, antioxidant and anti-allergic properties.  The natural oils found in the mint leaves are widely used for digestive conditions such as Irritable Bowel Syndrome (IBS) and indigestion.  Depending on what else you may be eating this holiday weekend, mint may be a nice ingredient to have nearby.

Goat Cheese Creamed Dandelion Greens with Nectarines – I’ve written about the benefits of dandelion greens before, and in this recipe they also provide benefit by acting as a bitter ingredient to stimulate digestive enzymes and support effective digestion.  The pairing of sweet nectarines and goat cheese provides both a great mix of flavors and textures and also makes this salad a bit more substantial as a side-dish.  If you have trouble finding a pure source of stevia, you can always substitute a different sweetener such as maple syrup or ethically sourced honey.

“This nation will remain the land of the free only so long as it is the home of the brave.” -Elmer Davis

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Image by the Bombshell Blueprint