The change of seasons brings about new menus and new flavors; spring brings lightness to our meals with fresh produce. This spring salad not only brings a lot of color to your plate, but a variety of nutrients as well – many of them offering some fabulous cleansing properties to your body.
This salad is also naturally gluten-free and grain-free, making it easy to make if you’re on a restricted diet due to food allergies/intolerances! You can also use your own homemade crispy nuts and seeds to make sure you’re using ingredients that are easily digestible.
I’d also recommend using organic produce if it’s available and/or affordable to do so. Taking steps to reduce the amount of exposure we have to pesticides and herbicides simply helps so that our bodies don’t have to work as hard to eliminate ingredients it can’t use.
Pair this with your favorite deli sandwich and a piece of fruit for a light and refreshing meal.
- 1 cup red cabbage, sliced thin
- 2 cups shredded carrots (about 3-4)
- 1 apple sliced thin (green or slightly sour for premium taste)
- 2-3 stalks of celery, sliced thin
- 5 Tbsp mixed nuts and seeds (pine nuts, pumpkin seeds, sunflower seeds)
- 2 Tbsp fresh lemon juice (juice from ½ lemon)
- 4 Tbsp extra virgin olive oil
- 1 tsp raw honey
- 1 tsp apple cider vinegar
- optional - 1-2 tsp grated ginger
- Mix all ingredients together in a large bowl and serve immediately, or keep in fridge for up to two days. (may keep longer if you store the dressing in a separate container) This salad is also tasty on top of a bed of greens.
Let me know if you try this recipe – it’s one of my new favorites! I normally have half of the recipe for one lunch and save the rest for the next day.