2 Spring Energy Salads

2 Spring Energy Salads

I adore spring! The sun is shining brightly and everything is starting to bloom. Spring is the season of renewal because the cold and dreary days of winter have passed and beautiful weather is here. Spring provides the perfect opportunity to start eating foods which are less heavy and more cooling and light.

 

I get so excited when I go to the market and start seeing all the lovely vegetables and fruits that become available as the weather turns warmer. Buying seasonal foods is truly the best way to eat for optimum health. Ripe seasonal foods don’t need a lot of manipulation or culinary tricks to make them taste delicious. For some fantastic reasons why it’s important to buy seasonal foods please check out my post.

 

My 2 spring energy salads are a tasty way to welcome spring with a bang! The first salad features some of the best produce of the season including tender baby spinach, crisp asparagus, juicy baby tomatoes, and fragrant red onion all topped with refreshing meyer lemon basil vinaigrette.

 

The second salad is a simple persian cucumber salad marinated in fresh lemon juice and sprinkled with sea salt and fresh ground black pepper.

 

Both of these fabulous salads are easy to digest and will give you lots of energy and important nutrients for healing your body. I really enjoy eating colorful salads on a regular basis because it’s such an easy way to make sure you’re getting lots of alkaline-rich vegetables, leafy greens, and fruits into your daily diet.

 

If you usually cook asparagus before using, you’re in for a pleasant surprise with my first salad. I like using thin stalks of raw asparagus because it’s so sweet and tender right now. If you can’t find pencil or thin asparagus in your local markets, feel free to use the larger asparagus spears and either blanch or steam them before using in this salad.

 

Asparagus

Asparagus contains many great nutrients that promote vibrant health. Asparagus is rich in beta-carotene, B vitamins, inulin, vitamin C, vitamin E, selenium, zinc, and fiber. Asparagus is a potent anti-inflammatory and cancer fighter due to the presence of the saponins asparanin A, diosgenin, sarsasapogenin, and protodioscin.  Asparagus is also rich in glutathione a super antioxidant that protects and removes toxins from our body.

 

Spinach

Spinach is one of my absolute favorite health-promoting vegetables! Spinach is an excellent source of vitamin A, vitamin K, iron, magnesium, beta-carotene, folate, lutein, and fiber which all contribute to maintaining vibrant health and which protect our bodies from degenerative diseases.

 

Basil

Basil is a delicious herb that adds great flavor to any recipes you add it to. Basil is an excellent source of antioxidants and vitamin A.

 

Red Onions

Red onions are rich in anthocyanins, quercetin, and sulfur which all work together to prevent inflammation and oxidation of fatty acids in our body.

 

Cucumbers

Cucumbers are water-rich which keeps you hydrated and promotes better energy. Their high water content also supports healthy kidneys. The skin of the cucumber is loaded with chlorophyll and silicon which builds the blood and promotes smooth, supple skin.

 

Silicon is very important for improving the condition of aging skin, hair, and nails. Silicon increases the strength and thickness of the skin. Cucumbers are also a great source of vitamin C, and B vitamins.

 

I hope that eating my two spring energy salads will help renew and heal your body.

 

What’s your favorite fruits or vegetables to eat in the spring? Please contribute to the conversation by leaving a comment below.

 

Share this article with family and friends and let’s all get healthy and radiant together!

 

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Asparagus, Baby Spinach, Tomato, and Onion Salad

Paleo, Raw Vegan, Gluten-Free, Grain-Free

Serves 2-4

8 stalks thin asparagus spears—bottom portion trimmed off

6 cups Baby Spinach

1 cup baby tomatoes

½ small red onion—thinly sliced

Meyer lemon basil vinaigrette (recipe follows)

 

1. Make recipe for meyer lemon basil vinaigrette and set aside while you make the salad.

2. Clean and cut asparagus into small 2-inch pieces and set aside.

3. Rinse spinach, baby tomatoes, and red onion slices and pat or spin dry. Place all the salad ingredients into salad bowls and toss with enough of the vinaigrette to coat. Enjoy immediately.

 

Salad Variations

Feel free to add any of these tasty foods to the basic recipe:

1. 1 small diced avocado

2. 1 cup wild salmon chunks

3. 2 soft boiled eggs

4. 1 cup cooked and cooled quinoa

5. 1 cup cooked  and cooled millet

6. 1 cup pea shoots

7. ½ cup marinated artichoke hearts

8. 1 roasted or poached chicken breast

 

 

Meyer Lemon Basil Vinaigrette

Paleo, Dairy-Free, Gluten-Free

Makes around ¾ cup

3 tablespoons meyer lemon juice

1 tablespoon raw apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon raw honey

½ cup extra virgin olive oil

Unrefined sea salt and black pepper—to taste

1 tablespoon minced basil leaves

1. Place lemon juice, vinegar, Dijon mustard, and honey in a glass jar with a lid and whisk well with a fork to combine.

2. Add olive oil, sea salt, black pepper, and minced basil. Place lid on the jar and shake vinaigrette until blended together. Taste and adjust seasoning if needed.

3. Use small amount of the vinaigrette to coat the salad and store remaining vinaigrette covered in the refrigerator for up to two weeks.

 

 

Marinated Persian Cucumber Salad 060

 

 

Marinated Persian Cucumber Salad

Raw Vegan, Paleo, Dairy-Free, Gluten-Free

Makes 2-4 servings

3 organic Persian cucumbers

¼ cup meyer lemon juice

2 teaspoons unrefined sea salt—to taste

½ teaspoon fresh ground black pepper

 

1. Rinse cucumbers, pat dry, and slice into thin ⅛-inch slices.

2. Place cucumber slices into a bowl and sprinkle with lemon juice, sea salt, and black pepper. Stir to combine well and let marinate in the refrigerator for at least a half hour to allow flavors to meld. Enjoy!

 

 

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Comments

  1. These two salads are really so good for health, but I like the most Red Onions and Cucumbers. Those are my favorite.

  2. Beautiful! I love these seasonal options. 🙂
    Miachel recently posted..vitamin a & sweet potato fries with ají amarilloMy Profile

  3. Awesome salad variations! I love asparagus and I can’t wait to try this! I used to eat cucumbers and dip it in vinegar, your recipe above will definitely give life to my boring cucumber salad 🙂 Thank you so much!
    Cherrie Bautista recently posted..The Pursuit of Happiness: Characteristics of Happy PeopleMy Profile

  4. HI Shelley, I read the title and knew I was going to be in for a treat! I love summer time going to the farmers market is one of my very favorite things to do. I love both of these recipes and look forward to more of them as the summer arrives. Thanks for sharing. Chery 🙂
    Chery Schmidt recently posted..What Is Your Action Plan For Success?My Profile

  5. I’ll have to try your first recipe. When I think of Spring dining, I look forward to this peak season for fresh asparagus. Hot or cold, sautéed or steamed, roasted or grilled…I add them all to our menus for great flavor (along with healthful vitamins and antioxidants).
    Rachel Lavern recently posted..Why Am I So Tired?My Profile

  6. Thanks for these salad ideas Shelley! I tend to be lazy and put the same thing in my salad everytime I make one, so it’s great to have different suggestions. I’m going to add Avocado and Salmon to these, they’ll be yummy!

    • I’m happy to share salad ideas Julieanne. It’s always nice to try different combinations of salads so you get a variety of different flavors along with key nutrients that help enhance your health. Let me know how you like the salad with the avocado and salmon added.
      Shelley Alexander recently posted..2 Spring Energy SaladsMy Profile

  7. Hi Shelley,

    Yummmy! Being a vegetarian, I love reading this post. I can smell the basil from here lol.
    Mixing this is so healthy I can burst with joy. Thanks so much, this is going into my recipe folder on my desktop!
    Donna Merrill recently posted..U Smile Radio Interview | Lesly Federici with Donna MerrillMy Profile

  8. Alexander your salad looks absolutely delicious…
    Besides I love the leaves of the strawberries! They are greens too! 🙂 Why not?!
    Alex recently posted..Centers for Disease Control and PreventionMy Profile

  9. Thanks for sharing these amazing recipes. That’s exactly what we need to fight the spring avitaminosis.
    Julia Reed recently posted..Top 5 Free Education Apps Your IPhone Should not Be MissingMy Profile

  10. Hi Shelley,

    just the thought of these salads and the yummy dressing makes my mouth water.

    Thank you for providing all the information about the ingredients.

    I love asparagus but found that it would bring on gout, would raw asparagus do the same?
    What about the oxalic acid in spinach, is that not an issue with raw spinach?

    To health!
    Yorinda
    Yorinda recently posted..Oil Pulling may transform general HealthMy Profile

    • Thanks Yorinda! Asparagus is a food which is high in purines which produces uric acid when it breaks down so if you have gout you may want to avoid or limit your comsumption of asparagus whether you eat it raw or cooked. Regarding oxalates in spinach if you have certain health conditions you may want to avoid eating raw or cooked spinach since cooking it only offers a small reduction in the oxalic acid content. Here’s some health conditions where you want to restrict eating oxalate containing foods: absorptive enteric hyperoxaluria, hypercalciuria type II, and primary hyperoxaluria. If you have one of these health conditions just substitute baby greens for the spinach in the recipe. Hope this helps!
      Shelley Alexander recently posted..2 Spring Energy SaladsMy Profile

  11. Yum! They both sound delicious! I grow a lot of my own veggie’s and love using fresh tomatoes in my salads. Unfortunately when i see a salad like that all i can think about is eating it with a juicy steak or pork chop (my favourite)!!
    Something a bit healthier that I’ve been eating lately is fresh salad with some chicken breast through it.
    Thank you for these great recipes and ideas I never thought of putting asparagus in salads!
    Kindest Regards, Jessica.
    Jessica vanZyl recently posted..19 Cans Of Fosters (part 1)My Profile

  12. So this is what these salads should contain. I’ll make sure I keep this in mind. I feel like I could use a change in my lifestyle, it’s time to get healthier, it would make me feel so much more energized and young.

  13. I’ve been trying harder recently to eat healthier, I will be giving this salad a try. After my wife makes it 🙂

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