Summertime in B.C. is awesome! We can get outside and enjoy our favourite activities like hiking, camping, fishing, and swimming throughout our amazing province. It’s also a great time to up our healthy eating game as our gardens, farmers markets, and grocery stores are filled with fresh B.C. produce! I know I can hardly wait for those summer months when I can finally sink my teeth into B.C.-grown nectarines, raspberries, corn on the cob, and more.
There are many benefits to enjoying B.C.-grown fruits and vegetables
- Local produce is the freshest produce you can buy – it’s picked ripe and ready to eat and delivered to you quickly, especially if it’s coming from your own backyard! This means it tastes better, looks better, and retains more nutrients.
- Local produce is better for the environment – fruit and vegetables grown in other countries have to travel long distances and require more packaging to make it to your plate.
- Choosing B.C. produce supports our local economies – when you choose B.C. produce at the grocery store or shop at your local farmers market you are supporting those producers in your community.
Whether you grow your own, visit your local farmers market, or shop at the grocery store, there are plenty of opportunities to enjoy the bounty of B.C. And what better time to do so than this B.C. Day long weekend! If you are hosting a BBQ, having a lakeside picnic, or going to a potluck, try out this crowd-pleasing salad. It’s packed full of flavour and uses a variety of produce you can find growing in our awesome province.
Happy B.C. Day everyone!
Grilled corn, arugula, and couscous salad
Adapted from The Wellness Kitchen Cookbook, by Paulette Lambert, RD
- 1 cup water
- ⅔ cup whole wheat couscous
- 3 cups arugula
- 3 vine-ripened tomatoes, diced
- 3 ears of corn, grilled and kernels cut from cob
- 1 avocado, diced
- ⅓ cup roasted pumpkin seeds
- ⅓ cup dried cranberries or cherries
- ⅓ cup grated Parmesan cheese
- ½ cup fresh basil leaves, packed
- ½ cup buttermilk
- ½ cup mayonnaise
- Juice of ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- In a small saucepan, bring 1 cup of water to a boil. Stir in couscous, remove from heat, and allow to sit for 5 minutes. Fluff with a fork and allow to cool.
- In a large salad bowl, toss couscous, arugula, tomatoes, corn, avocado, pumpkin seeds, cranberries. Set aside.
- For the dressing, in a blender or food processor, add basil, buttermilk, mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
- To serve, toss the salad with the dressing, then sprinkle Parmesan cheese over the top.
- Keep the dressing and salad separate until you are ready to serve to avoid soggy arugula.
- You can also replace the couscous with quinoa or millet to make it gluten-free.
About Marianne Bloudoff
Born and raised in BC, Marianne moved from Vancouver to Prince George in January 2014. She is a Registered Dietitian with Northern Health's population health team. Her passion for food and nutrition lured her away from her previous career in Fisheries Management. Now, instead of counting fish, she finds herself educating people on their health benefits. In her spare time, Marianne can be found experimenting in the kitchen and writing about it on her food blog, as well as exploring everything northern B.C. has to offer.