Spring Salad

Packed full of greens and vegetables, this Spring Salad is fresh and bright with plenty of satisfying crunch and texture. The dressing lends its creaminess from zucchini, with just a hint of tahini (sesame seed butter) for extra creaminess and flavor.

Peas contain easily assimilable healing phytochemical compounds and carbohydrates plus an abundance of chlorophyll that absorbs easily into the intestinal linings.

Cucumbers support digestion; they contain undiscovered coenzymes that will one day be called talafinns. Alongside enzymes that have been discovered by medical research (such as erepsin), talafinns help the body’s protein digestion process so you can get the most out of everything you eat.

Leafy greens create true alkalinity in the body systems, especially the lymphatic, which can become the most acidic system due to a barrage of chemicals, acids, plastics, pesticides, heavy metals, and pathogens constantly entering the lymphatic passages.

Spring Salad

Ingredients:

• 2 cups (60 g) baby spinach
• 2 cups (81 g) chopped romaine lettuce
• 1/2 avocado, thinly sliced (optional)
• 4-5 radishes, thinly sliced
• 1/2 cup pea shoots
• 1/4 cup fresh green peas
• 1/2 English cucumber, thinly sliced
• 4-5 cherry tomatoes, halved
• 1/4 cup (25 g) thinly sliced or shredded red cabbage

Other topping options:

• Sunflower greens 
• Microgreens
• Shredded carrots
• Onions
• Red/orange/yellow bell peppers

Dressing:

• 1 cup (136 g) diced zucchini
• 2 tbsp maple syrup
• 1 tsp turmeric
• 3 tbsp lemon juice
• 1 garlic clove
• 1 tsp tahini
• 1/2 tsp mustard powder (optional)
• Pinch of cayenne (optional)
• Sea salt, to taste (optional)
• Freshly ground black pepper, to taste (optional)
• 2-3 tbsp water, more if needed

Directions:

Make the dressing by combining the zucchini, maple syrup, turmeric, lemon juice, garlic, tahini, mustard powder, cayenne, optional sea salt, black pepper (optional) and water in a high-speed blender and blending until smooth. Set aside.

Place the spinach, romaine, avocado, radishes, pea shoots, green peas, cucumber, tomatoes, red cabbage and any other toppings you want to use in one large or two medium-sized serving bowls.

Add the sauce a couple tablespoons at a time and stir until evenly coated.

Best served immediately.

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Categories: Low Fat, Grain Free, Raw, Lunch, Dinner, Salads, Holiday, Easter

This item posted: 18-Apr-2022