Springtime Salad

In Ayurveda, eating seasonally is important. I don’t just mean eating the fruits and veggies that are in season, I mean prepping your meal based around the season. One thing that I learned through my ayurvedic journey is that to have balance we should be eating cooler foods in the spring and summer, and warmer foods in the fall and winter. It is something that we do naturally and it is something to help bring balance into our bodies.

I love spring time because it brings about warmer weather and it is a great time to enjoy bright fruits and vegetables. My favorite way to enjoy them is through salads. This is a spring salad that I eat often. It is filled with radishes, tomatoes, beets, cucumber, arugula, spring mix lettuce and more. I also added warm brown rice and pickles both of which are important for improving gut health.

Yields 2 servings

Ingredients:

1 cup arugala
1 cup mixed greens
2 tomatoes diced
4 radishes sliced
1/3 cup cilantro minced
2 roasted beet diced
1/2 cucumber sliced
1 cup cooked brown rice
1/2 cup pickles
Protein of choice

Directions:

Add all ingredients to a bowl.

Dressing:

4 tbsp red wine vinegar
4 tbsp oil (I used avocado oil)
Salt to taste
2 tbsp dijon mustard (hummus would also work great)
Pinch of garlic powder
Pinch of onion powder
Dried basil and oregano to taste

Directions:

Whisk together the red wine vinegar and dijon mustard. Once well mixed, add the oil and keep whisking. Then begin whisking in the seasonings. Pour over your salad and enjoy!