Spring Salad with Lemon Poppyseed Maple Dressing
‘tis the season for more raw foods
If you’re new here, check out this post on the blog for all of the deets about spring and how to live in a bit more alignment this season - mind, body, and soul. To sum it up, spring is when we shift our diets from the heartier and warming cooked foods that nourished us in the winter into the more raw and cleansing foods. Think foods and drinks that are high in fiber, easy to digest, and will cool you off from the blazing sun. Some of these include smoothies, seasonal fresh fruit, iced drinks, and salads.
But like I’ve said before, this is not a rigid or prescriptive approach to eating, and it certainly doesn’t mean consuming raw vegetables all day long. Instead, it’s just something to be mindful of and a way to consider what you can add to your plate. I personally love cooked foods, especially plant foods, because I find them easier on my gut. So, I love to incorporate cooked foods into meals with raw components, like salads.
This salad is incredibly easy to make, tastes so deliciously fresh, and contains so many amazing seasonal foods - all the way down to the lemon poppyseed dressing. It’s also super versatile, so if you’re missing any of the ingredients or prefer others, use those instead. It can be enjoyed as a side dish or entree, depending on the ingredients used. The dressing is also super quick to throw together and store in the fridge, so you have no excuses not to try it out.
Eating with the seasons should never be boring, so make this and see for yourself!
RECIPE:
Ingredients:
1/2 cup of uncooked quinoa
1 bag of arugula
1 -2 romaine lettuce hearts
1 small purple cabbage
1 small head of broccoli
10-12 spears of asparagus
2 tbsp olive oil
1 medium cucumber
1 can of white beans
1/2 can of halved artichoke hearts
Fresh cilantro or herbs of choice
Raw sunflower or pumpkin seeds
Broccoli sprouts or pea shoots
Other optional seasonal additions: Beets, green peas, radishes, spring onions, etc.
Dressing:
1/4 cup olive oil
2 tbsp maple syrup
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
Poppyseeds
Water to thin
Directions:
Cook quinoa according to package instructions and set aside to cool. Chop romaine and cabbage into bite sized pieces and add to a serving bowl with arugula.
Chop broccoli and asparagus, coat in olive oil, and bake at 350 for 15-20 minutes, or until desired doneness. Add to the bowl along with cooled quinoa, diced cucumbers, and any other seasonal additions of your choosing.
Rinse and drain beans and artichoke, then add to the bowl. Mix to combine all ingredients, then top with fresh herbs, seeds, and sprouts.
Whisk or blend ingredients for the dressing and pour over the salad, or store in a jar to serve individually.
Eat and enjoy!