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Light spring salads

Spring is here! And with the end of winter and its cold and sluggishness I’m trying to rejuvenate myself into a normal, active human being. This includes things like drinking lots of lemon water, going for walks in nearby park or cycling. And as in each spring I feel that craving for fresh, raw food which we don’t have in winter… I’m really looking forward to first fresh spring greens for smoothies and possibility to go wild foraging, but there’s nothing yet in local forests and meadows. So for the time being I just make more salads from what’s available and today’s recipe is one of those simple, light salads suitable for breakfast or dinner.

Light spring salads

Light spring salads

(for 2 persons)

1 ripe avocado

1 big yellow bell pepper

1 medium sized Romaine lettuce (around 15cm in length)

1/2 of medium sized iceberg salad

125 g classical Italian mozzarella (for vegan version use silk tofu instead)

5 Tbsp sunflower seeds

2 Tbsp flax seeds

1/2 tsp curcuma/turmeric powder

2 Tbsp cold-pressed sunflower seed oil

Himalayan/sea salt to taste

a squeeze of lemon juice

Cilantro leaves for garnish (you can use more inside the salads as well)

1 can of sweet corns (optional, but gives nice sweetness to the salads. Try to use organic as most corns are genetically modified)
Light spring salads

In a dry pan roast sunflower and flax seeds until slightly brown (add first the sunflower seeds, then flax seeds, because flax seeds are smaller and burn quicker). Chop the vegetables and cheese into small pieces, add curcuma/turmeric powder, salt, oil and (if using) corns and mix well. Garnish with cilantro leaves and enjoy! Can’t be easier :)

And here are some pictures of my walks in nearby park:
Spring flowers

Spring flowersme in the parkriver in a parkpicking fresh flowersriver

Pasing park

With love & inspiration,

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