Nola.com is on the health kick with many of us this spring as we prepare for summer. They stated it best by saying “First comes the New Year’s resolution. Then comes the post-Mardi Gras resolution. That’s followed closely by the post-New Orleans Jazz Fest resolution. At least that’s how it works for me, as I navigate the first part of the year in the Crescent City.” The best part about this article is that it also reveals many healthy shopping tips. But if you are looking to keep it simple for your spring salad bowl dinners here is the recipe below.

Spring Bowl
Serves 4

• 1 cup water
• 1/2 cup buckwheat groats (or other whole grains like millet, farro, brown rice or freekeh )
• Salt
• 1/2 large or 1 small head lettuce, roughly chopped
• 4 small handfuls of any preferred greens (spinach, kale)
• 1-1/2 teaspoons neutral coconut oil
• Handful of fresh sugar snap or snow peas, strings removed
• 1 bunch radishes, tops cut off and reserved. Thinly slice bulbs.
• 1 cup fresh or frozen green peas, thawed
• 12 asparagus spears, tough ends removed
• Freshly ground black pepper
• 1 ripe avocado, sliced
• Large handful of pea shoots or other microgreens for garnish, optional
• Handful of fresh cilantro, basil, and mint leaves for garnish, optional
• Handful of raw chopped pistachios, optional

In medium saucepan, bring the water to a boil over high heat. Add the buckwheat and a pinch or two of salt. Reduce heat to low and cook, covered, for about 15 minutes, or until all water is absorbed and buckwheat is soft. (If using other grains, adjust the cooking method accordingly.)

Distribute lettuce and greens among individual bowls. Spoon cooked grains over greens.

Melt coconut oil in a medium pan over medium heat. Add sugar snaps and pinch of salt and cook until they are bright green, about 3 minutes. Add radish tops and green peas and stir until tops are wilted. Divide this mixture among bowls on top of the grains.

Add asparagus to the pan, season with another pinch of salt and some black pepper, and cook undisturbed for 3 minutes. Flip asparagus and cook for another 3 to 4 minutes, until the spears are soft and bright green. Arrange on top of peas and radish greens.