What’s in season for spring? Think arugula, asparagus, peas, and ramps. And summer? Go for bold, bright flavors like cherries, peaches, and sweet corn. Classic toppings like carrots, cucumbers, and tomatoes can be upgraded with different colors, specialty sizes, or heirloom varieties. Dressings can be made with fruit or vegetable purées to increase the flavor profile as well as reduce the fats and calories of oil. Try options such as avocados, fresh chervil, and radishes in the spring and switch to ingredients like grilled onions, mangoes, papayas, and watermelon for the summer months.
Of course these are just a few ideas that I have been thinking about while working with our fresh produce customers this month. It’s up to each individual restaurant to choose what works for their company culture—but that’s what’s so exciting—more than ever before, there are countless ways to bring adventurous, healthy recipes to the menu with delicious salads.