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Spring is near! Add these 7 health-boosting foods to your list

By Brittany Doohan and Kendra Smith

With a bounty of fresh produce at its nutritional and flavor peak, spring makes healthy, carb-conscious eating easy and delicious. Here are the best in-season picks to add to your grocery list.

Apricots

If you’ve only ever had dried apricots, you’re missing out. A fuzzy skin blanket the smooth, sweet-but-tart interior of fresh apricots. Eat them as a snack, or take out the pit and use them like a peach in recipes including salads and fruit compotes. They’re rich in beta-carotene and vitamin C. One cup of fresh apricot halves contains around 17 grams of carbs.

Asparagus

Asparagus is one of the most well-known spring vegetables — and versatile too. Roast, sauté or grill for a tender, sweet veg that goes well in pastas, stir-fries, atop pizza or next to your favorite grilled meat. An excellent source of fiber, vitamin K, and the powerful antioxidant glutathione, asparagus is also low-carb, with only 4 grams of carbs per ½ cup.

Avocados

The avocado has gained huge popularity due to its buttery taste and superfood reputation. Avocados are a convenient source of heart-healthy monounsaturated fat and other nutrients like fiber, potassium and vitamins C, E and B6. Their smooth, creamy texture makes them ideal in a surprisingly wide range of recipes, such as smoothies, ice cream and even baked goods. Or just use mashed avocado on its own as a spread, in place of butter. If you eat a whole avocado, you’ll need to count it as a source of carbohydrate (12 grams). But if you have just a sliver, it counts as a serving of healthy fat.

Peas

Fresh peas are a real treat, especially if you’ve only ever had them canned or frozen. Buy them shucked and pair with fresh mint for a classic side dish. Or try snow peas and sugar snaps peas, which can be eaten in the pod. A great source of vitamins C and K, manganese and fiber, peas are a considered a starchy vegetable and should be counted as 15 grams of carbs for a 1/2 cup serving.

Radishes

Often delegated to the far side of the salad bar, radishes are an unappreciated vegetable. Not only do they add crunch and a peppery bite to salads or atop your favorite tacos, but they also pack a pretty decent amount of fiber, vitamin C, folate and potassium. Still not a fan? Try cooking radishes, which softens their sharp flavor. Radishes are a low-carb vegetable choice.

Strawberries

You can find fresh strawberries most of the year, but once you’ve had a juicy farm-fresh strawberry in May or June, you might never go back to the out-of-season variety. Dark red, in-season strawberries are great in desserts, salads, smoothies, sauces and on their own as a snack! They’re an excellent source of vitamin C, fiber and anti-inflammatory phytonutrients. One cup sliced strawberries are approximately 13 grams carbohydrate.

Brittany Doohan is a health and lifestyle editor and writer living in San Francisco. Kendra Smith is a wellness and lifestyle editor and writer in San Francisco.

Published on March 31, 2017.