It is officially spring! Magnolias are flowering here in Toronto, the grass is lush and green, and my winter coat and I have taken a seasonal hiatus from each other. And with such a change, it is also time for a slow shift to occur from warming foods whose preparation involves crockpots and copious amounts of butter – to more fresh, raw dishes. Join me in welcoming once again a variety of colours, textures, and flavours into our collective kitchens! – Starting with this light and quick salad.