Crunchy spinach salad with radish duo, carrots, avocado and Thai inspired dressing

Vegan, gluten free

With spring comes an abundance of fresh produce ready to be chopped and tossed into great, colorful salads. The bounty of veggies during this season expands our creativity in the kitchen and gives us endless options in selecting ingredient combinations.

Salads are the easiest and fastest dish to prepare. They are vibrant, exciting and healthy. The bright ingredients used for salads are packed with nutrients and anti-oxidants essential for our well-being and health. And their vibrant, attractive appearance is a feast for the eyes and just looking at them gives us a nice boost of energy.

However, as great as these dishes are, there is one important thing that not all of us may know of; the best time to eat those wonderful combinations of raw veggies is at a lunchtime, from noon to about 3 pm. At this time of the day, when the sun is high in the sky, our digestive fire (agni) is at its maximum potency. As the sun goes down, so does our digestive strength. Eating raw salads or any raw foods on a daily basis later during the day or at night may eventually weaken our digestion, and consequently, the overall health. So, to stay on the safe side, eat salads in the middle of the day when the stomach is best prepared to break down the raw ingredients providing full absorption of all nutrients.

The salad I want to share is a combination of rich in anti-oxidants spinach, two radishes, both a great source of Vitamin C, fiber and potassium, high in Vitamin A carrots, and packed with nutrients and minerals red onions. And the last but not least major ingredient –avocado, is not only loaded with fiber and an excellent source of “good fats”, but when mixed with other veggies, boosts the absorption of alpha- and beta-carotene and lutein.

This salad could be a great dish for Easter brunch or lunch at any time of the spring or summer.

I hope it will nourish your body and spirit and give you inspiration for your own wonderful creations!

Ingredients:

• 2 cups fresh organic spinach (lightly packed), washed        
  
  
• 1 medium carrot, peeled and sliced or spiralized
• 1 avocado, peeled, pit removed, sliced
• 1/2 red onion, peeled, chopped
• 1 medium watermelon radish, peeled and cut into 1/8 inch wide stripes
• 5-6 radishes, sliced
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds, lightly toasted
• 1 tbsp dulse flakes
• salt, pepper to taste

Dressing:

• 1 tsp sesame oil
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp agave nectar
• 2 tbsp lime or kemon juice
• 1/2 tsp ginger powder
• pinch of cayenne pepper

In a large bowl toss spinach with both radishes, carrots, red onions and avocado. Add salt and pepper, dulse flakes, dried cranberries and toasted sunflower seeds.

In a small bowl mix sesame oil, olive oil, apple cider vinegar, agave nectar, lime or lemon juice, ginger powder and cayenne pepper, Stir until well combined and toss with the salad.