Spring salad

Washing and wiping, replacing and rearranging. Spring cleaning is not for the faint of heart – it requires stamina. Warmer weather sees us trading root vegetables for something light and bright to put on our plate. Combining high-fibre bulgur with a fresh orange vinaigrette, this colourful vegetable salad sees that your get your five-a-day.


  • ½ cup bulgur
  • 1 small bunch of blanched asparagus (roughly 8-10 shoots)
  • ½ cup sliced radishes
  • 1 medium sized zucchini, thinly peeled in ribbons
  • ½ cup corn
  • ½ cup thinly sliced red onion
  • ¼ cup roasted almonds


  • ½ cup freshly squeezed orange juice
  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar or apple cider vinegar
  • 1 tbsp. honey
  • Salt and pepper, to taste

Gather all of your ingredients and tools together for easy preparation.


Bring one cup of water to a boil in a pot, remove from heat and stir in bulgur. Cover and let stand for 20 minutes while you chop and julienne the vegetables and blanch the asparagus. Remove the lid from the pot and fluff with fork, let cool to room temperature.


Whisk all ingredients for the dressing together. Try making your dressing before you slice all your vegetables, so the flavours can develop.


Mix all ingredients and vegetables into one bowl and toss with dressing. Serve with slivered toasted almonds.