The spring superfoods you must have on your plate

1. Young shoots: arugula, spinach, watercress...

All tender, some slightly spicy (hello arugula!), they're bursting with concentrated nutrients. Rich in chlorophyll, vitamins C and K, and vegetable iron, they add vitality to your dishes.

The advantage? They go everywhere: in a sandwich, a smoothie, an omelette, or simply in a salad with a drizzle of olive oil and a few seeds.

• Tip: to preserve their benefits, eat them raw or add them at the last minute to hot dishes.

2. Pink radishes: crunchy and detoxifying

A true symbol of spring, the radish crunches under the tooth and instantly awakens the plate. But did you know it's also an excellent detox ally? Rich in sulfur, it stimulates the liver and helps eliminate toxins.

It's also packed with vitamin C and potassium, perfect for combating seasonal fatigue.

• Tip: use its tops in pesto or green soup. Anti-gaspi and packed with nutrients!

3. Asparagus: queen of the season

White, purple or green, asparagus is the star of the spring market. Low in calories, rich in fiber, vitamin K and antioxidants (notably rutin, excellent for blood circulation), it ticks all the boxes of the spring superfood.

Steamed, roasted in the oven or even sautéed quickly in a pan, it's delicious and quick to prepare!

• A little tip: save the cooking water for flavouring risotto or soup, so as not to lose any of its precious aromas.

4. Strawberries: the essential healthy pleasure

Yes, strawberries are a superfood in their own right! In addition to their irresistible fragrance, they're a veritable bomb of vitamin C, antioxidants (such as anthocyanins) and fiber.

They support immunity, care for the skin and add a natural sweetness to your desserts or fruit salads.

• Tip: combine them with a few basil or mint leaves to accentuate their freshness.

5. Peas: sweetness and green energy!

Too often forgotten, fresh peas are real nutritional nuggets. Rich in vegetable protein, fiber, B vitamins and iron, they're perfect for boosting your meals.

Barely shelled, they can be eaten raw for a sweet crunch, or quickly blanched for colorful dishes.

• Simple idea: mix them with quinoa, fresh mint and a lemon vinaigrette for a light, gourmet salad.

6. Fresh herbs

Chives, parsley, coriander, dill... These little herbs are not just for decoration! They're brimming with vitamins (C, K), minerals and essential oils that support digestion and add pep to your dishes.

Their fragrance energizes a simple pan-fried vegetable dish, sublimates an omelette or awakens a homemade vinaigrette :)

• The little extra: chop them just before serving to preserve all their flavour.

In short: spring, the season of renewal on the plate

With the return of the warm weather, nature offers us a whole range of fresh, colorful ingredients, perfect for awakening our taste buds and recharging our batteries. By adding these superfoods to your kitchen, you're doing more than just eating what's in season: you're giving your body a real natural boost.

And let's be honest: what a pleasure it is to bite into a fresh radish, hull juicy strawberries or chop a bunch of fragrant herbs;-)

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