Sunday, April 27, 2014

Sunday Special Spring Salad with Lemon Zest Vinaigrette

I eat freshly made salads almost every day independently of the season, but I always try to use seasonal greens and vegetable to make the best use of the nutrients mother nature has to offer.

Depending on where you live you will find abundance of young lettuces, cucumbers, radishes, leeks, herbs, and green onions at your local farmers' market. Buy as much as you can carry and make a rejuvenating bowl of salad. Repeat this action as often as possible. 

This is my Sunday Special Spring Salad recipe. It can also be made on Monday, Tuesday  or any other day of the week...


Ingredients:

for the salad 
  • mixed young greens to fill large salad bowl (I used baby arugula, golden and red Swiss chard, lamb's lettuce, and baby spinach)
  • 1 cup mixed herbs (I used fresh mint, dill, and flat leaf parsley), chopped
  • 1/2 cup microgreens (I used young garden cress)
  • 1/3 cup young sprouts (I used lentil sprouts)
  • 1 cup chopped cucumbers 
  • 1 cup sliced radishes
  • 1 cup sliced leek
  • 2 spring onions, chopped


for the dressing
  • 1/2 cup virgin olive oil
  • 2 tsp aged balsamic vinegar (optional)
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp crushed pink pepper
  • freshly ground black pepper


Method:
  • Wash and pat dry the greens. Toss into a bowl
  • Add all the other ingredients and mix thoroughly. Portion out on individual salad plates. 
  • In a small bowl whisk the vinaigrette using all the ingredients. If you feel that the dressing is too tart you can add aged balsamic vinegar that is almost sweet in taste, or add a little honey. 
  • Pour dressing over the salad. Enjoy in good company!
Tip: Buy organic produce whenever you can. Use only zest of organic lemons and remember to wash off the wax.

Raw food comes with many blessings. Detoxification is one of them. As you probably heard before, lemons are one of the most powerful alkalizing and detoxifying foods we know. But it is not only the juice itself that has a healing potential. Lemon peel or the zest is a nutritional powerhouse as well. It contains more vitamin C than the juice plus bioflavonoids that help improve the health of blood vessels and the lymphatic system. Compounds in zest may help fight bacterial and fungal infections, intestinal parasites and even cancer.

In radiant health - passionately raw - Dominique

*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.


         
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