In Our Kitchen: Spring Reset Salad
Serves 2-4, as a main dish.
For the Salad:
Greens of choice, we love mixing romaine and field greens
2 carrots
3 beets, cooked and cooled (or shortcut it, we use LoveBeets)
Handful chopped parsley
For the Dressing
¼ cup runny tahini
¼ cup water
Zest and juice of 1 lemon
1 clove of garlic
2 tablespoons nutritional yeast
Salt and pepper, to taste
A perfect blend of crisp lettuce, vibrant carrots and earthy beets paired with zesty roast asparagus, spiced chickpeas and creamy tahini dressing… it’s hard not to come back for seconds!
Not only vibrant and tasty, but simple to make, this nutritient-dense bowl is packed with protein, fibre, and healthy fats! We added turmeric for its’ natural anti-inflammatory properties and upped the protein and B12’s with nutritional yeast in the dressing. Eating the rainbow really is best - with an abundance of colour in this salad we benefit from a variety of important vitamins and minerals.
This spring reset salad is both an amazing side dish and substantial enough to serve as an entrée that’ll leave you feeling incredible.
We hope you, your friends, and family love it as much as we do!
For the Roast Asparagus:
1 bunch of asparagus, trimmed
Olive oil
Salt and pepper
Juice of 1 lemon
For the Turmeric Roast Chickpeas:
1 15-oz. can chickpeas, drained and rinsed
1 teaspoon turmeric
Salt and pepper
Olive oil
To Roast:
Preheat the oven to 375°F.
On one baking sheet, toss the asparagus in olive oil, salt, and pepper. On another baking sheet, toss your chickpeas in olive oil, salt, pepper, and turmeric. Bake for 15 minutes.
In the Meantime…
Prep your Veggies: Peel carrots then, using peeler, ribbon your carrots. Slice your beets, wedges, half-moons, or diced, whichever you prefer.
Mix the Dressing: Add all ingredients to blender and blend until smooth consistency is achieved.
Building Your Bowl
Add your greens of choice and chopped parsley into a large bowl, toss with 3/4 of the dressing.
Gently mix through the carrot ribbons and chopped beets - the beets will give off colour.
Squeeze lemon on the roasted asparagus and toss gently.
On top of your salad, add your chickpeas and roast asparagus.
Drizzle with the remaining dressing.
Optional but delicious: top with toasted seeds, avocado, or feta cheese.
Enjoy!