Spring for me is all about flowers, new beginnings, and eating lighter. After eating heavier meals in the Winter, my body craves salads in the Spring but lettuce doesn’t do it for me anymore. Here are three salads that have become my favorites. They are so refreshing, detoxing, and perfect for the warmer weather.
**These dishes would also be great with grilled chicken and made with a wrap for a complete meal.
Carrot Sesame Salad
I’ve been craving carrot salads lately and this recipe hits the spot. It’s simple to make, packed with so much flavor, and I could literally eat it everyday.
This is what you need:
SALAD:
1 ½ lbs carrots, peeled and ends trimmed
¼ cup finely chopped scallions
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh basil
1 ½ tbsp sesame seeds, toasted
DRESSING:
3 tbsp rice vinegar
2 tbsp sesame oil
1 ½ tbsp low sodium Tamari (you can also use soy sauce)
1 tbsp mild white miso
1 tsp sriracha
1 tsp coconut sugar
1 tsp finely minced fresh garlic
1 tsp of fresh ginger, grated
This is what you do:
Heat a small pan to medium, then add 1.5 tablespoon sesame seeds and toast for 5-7 minutes, stirring frequently. Remove from heat once they’re lightly browned and fragrant.
Wash and peel carrots. You can juliane the carrots or use a spiralizer. Add 1.5lbs of carrots, ¼ cup chopped scallions, 2 tablespoon cilantro, and 2 tablespoon basil and toss well to coat.
Add all of the dressing ingredients to a small blender or food processor and blend for 15-20 seconds. If you don’t have a small food processor or blender, whisk the miso and tamari together until there are no lumps left and then add the rest of the dressing ingredients and whisk until mixed well. Pour over carrots and toss to coat well.
You can find the original recipe here
Cucumber Noodle Salad
I love love LOVE this salad!! It is so refreshing and detoxing and every time I eat it, I want more. Ir’s so dang good!
SALAD:
1 or 2 cucumbers
1/2lbs carrots, peeled and ends trimmed
2 tbsp chopped fresh herbs like cilantro and basil
1 ½ tbsp sesame seeds black and white, toasted
DRESSING:
1 tbsp maple syrup
1 ½ tbsp coconut aminos
1 tsp of fresh ginger, grated
Squeeze of lime
Pinch of cayanne
This is what you do:
1. Heat a small pan to medium, then add 1.5 tablespoon sesame seeds and toast for 5-7 minutes, stirring frequently. Remove from heat once they’re lightly browned and fragrant. 2. Spiralize your cucumbers and carrots and mix together in a bowl.
3. Chop your herbs and add them to cucumber and carrots.
4. Make your dressing mixing all ingredients then toss in with salad.
Add cashews or almonds for more protein and flavor.
Thai Cabbage Salad
This salad is so crunchy and you can just feel your digestive system sing a glorious song as you eat it. It is so pretty to eat with all the yummy veggies. Make this, you will be so happy you did.
SALAD:
4 cups shredded cabbage
2 carrots, shredded
1 apple, peel on, cored and julienned
1 bunch green onions (about 8), finely chopped
1 handful cilantro, chopped
1/2 cup sliced almonds
DRESSING:
2 tbsp macadamia nut oil (or flaxseed oil)
1 tbsp sesame oil (not the toasted kind)
3 tablespoons raw honey
2 tablespoons rice wine vinegar (unflavored/unsweetened)
Juice of 2 limes (about 1 1/2 tablespoons)
2 tablespoons almond butter or natural peanut butter
1/2 tsp salt
A few dashes of hot sauce for heat (optional)
This is what you do:
Whisk all dressing ingredients in the bottom of a large bowl. Add all salad ingredients and toss well to coat.
Original recipe https://www.elizabethrider.com/crunchy-superfood-slaw-recipe/
”Spring shows what God can do with a drab and dirty world.” — Virgil A. Kraft
Let us know if you made any of these salads in the comments below.
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