Spring is here! Time to get outside, shop at farmers’ markets and enjoy all that the new season has to offer. I wanted to create a meal that encompasses the multitude of happy feelings that come along with spring, warm sunshine, blue skies, green grass and blossoming gardens. I think I’ve achieved that with this deliciously healthy, fibre-rich recipe that awakens the taste buds. If you’re new to kelp noodles, they’re a type of raw noodle made from edible seaweed; they have a neutral taste and are a rich source of iodine. They make a great low-calorie gluten-free alternative to pasta and other noodle varieties. Of course, no cooking is required with kelp noodles and I recommend using the Sea Tangle Noodle Company’s kelp noodles. The recipe is packed with fibre, protein (with the pumpkin seeds and hemp seeds) and the dressing can certainly support a healthy immune and digestive system thanks to the vitamin C in citrus, the anti-bacterial and anti-viral properties in garlic, and the anti-inflammatory action associated with turmeric. Bright and bold, this is the perfect spring recipe to enjoy while relaxing on a picnic or in your backyard. I hope you enjoy it!