Spring Cooked Salad

The perfect way to transition into the Spring is starting to build in your veggies. Vegetables, especially cruciferous and leafy greens are the perfect way to start getting that lymph moving and grooving after the build up of the wet and sticky cold qualities from the Winter. 

The tricky thing with this, is we are not quite in the place where we can eat raw salads. Raw food is tough to digest, and until the summer time, it's best to stay away from them.

So, what's our Ayurvedic solution? Well, we slightly cook the veggies to get them ready for digestion. By sautéing the veggies we start to break down some of the dry and rough qualities which helps the veggies to digest better. 

We also incorporate a ton of healthy fats and spices to further the digestion! So, here's the perfect cooked salad to get you ready for warmer weather, while also being tasty, flavorful, and perfect for this transitional season! 

​Ingredients: 

• 1 cup kale finely chopped 
• 1/2 -3/4 cup cabbage finely chopped 
• 6-7 small sweet peppers julienned 
• 1/4 cup radicchio finely chopped 
• 2 green onions, chopped 
• Your favorite oil of choice (I used avocado) 
• 3 tsp crushed mustard seeds (yes, crush them!) 
• 3 tsp your favorite curry powder 
• 1 tsp whole mustard seeds
• Juice of 1/2 lime 
• Salt to taste

Directions: 

1. Warm your oil in your favorite pan 
2. Temper your mustard seeds until they start to pop
3. Add in your kale, cabbage, radicchio, and sweet peppers 
   *As a note we are not sautéing until it gets super soggy...just until the colors get beautifully vibrant and bright 
   
4. Sprinkle in the salt, curry powder, and crushed mustard seeds, and mix well. 
   
5. Turn off the stove, and mix in the lime juice 
   
6. Garnish with green onions and your favorite microgreens! 

Enjoy enjoy enjoy! 
much love,
n