Spring Cleaning Salad

Spring- a time for growth, renewal and new beginnings.  I think it's safe to say we are all ready for a new beginning!  When the weather warms up, you may find your appetite naturally decreases and your body craves lighter foods like salads, smoothies,veggies and fruit rather than the heavier foods of winter like root vegetable stews and hearty soups.  

Listening to your body's signals is so important. Eating the lighter foods of spring will allow your body to burn off the heaviness of winter and detoxify more efficiently. 

One way to give your body an assist in the detox department is to include bitter foods in you diet, like radicchio, endive, arugula and radishes. These foods are cleansing to your blood and liver and help reduce congestion in the body. 

Here is a favorite salad of mine that includes many of these foods. It's light but satisfying and makes you feel healthier just eating it!  

Ingredients

2 handfuls organic arugula

3 endive leaves, chopped

1/2 of a small radicchio, chopped

3 organic romaine leaves, chopped

2 radishes, sliced thinly

1/2 cup frozen peas, thawed

1 bunch of asparagus, tough ends trimmed 

1/2 avocado, cubed

1/4 cup toasted walnuts, chopped

1/2 cup roasted or canned chickpeas

Herb Dressing

1/4 cup each of fresh mint and dill, chopped

2 T lemon juice

2 drops Lemon essential oil or zest of 1 lemon

2 T apple cider vinegar

4 T extra virgin olive oil

1/2 tsp salt

1 small clove garlic

Directions

1. Place asparagus spears in a baking dish and drizzle with olive oil. Roast in 350 degree oven for about 15 minutes until you can pierce easily with a fork. 

2.Cut asparagus into one inch pieces and add to large salad bowl

3. Add remaining ingredients to salad bowl

4. Combine dressing ingredients in food processor and blend until smooth

5. Add half of the dressing to salad ingredients and toss to combine. Add salt and pepper to taste.  Add more dressing if needed.