Bittersweet symphony ~ this salad reflects the spring vernal equinox when we celebrate fresh beginnings and experience the delicate balance of day and night, light and dark, bitter and sweet.
Served with a blended cranberry & orange dressing, you can mix frozen + dried cranberries as you like and skip the oil if you want to make a lighter oil-free dressing; the pumpkin seeds in the salad will add healthy fats.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Vitamin C rich foods help support a healthy immune system. Vitamin C is necessary for cellular tissue growth, development and repair.
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
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Early Spring Salad + Cranberry Dressing
WASH all your salad + herbs—Peel watermelon radish.
SLICE radicchio thinly. Julienne | matchstick watermelon radish + apple if using – see photo gallery boards.
TOSS all salad ingredients together well with a few teaspoons of salad dressing just before serving.
STORE salad un-dressing in the fridge in a glass container with a lid.
BLEND all dressing ingredients until smooth. TASTE adjust salt + sweetness to taste.
SPRING SALAD GREENS = mesclun, baby spinach, baby kale, pea shoots, micro-greens.
DRESSING = Cranberries use frozen or fresh + dried. SWAP cranberries for frozen raspberries + use dried cranberries or use cranberry juice. *SWAP orange juice for apple cider.
DRIED CRANBERRIES – read the label and try to buy apple juice or juice infused instead of refined sugar.
SWAP DRESSING for raspberry vinegar or Oil-Free Orange Vinaigrette.
SWAP WATERMELON RADISH – for white or purple daikon, red or white radishes, hakurei salad turnips, kohlrabi, celery, fennel.
ADD carrots, yellow beetroot, kohlrabi, salad turnips, cucumber, apples – all julienned.
HERBS use chives, scallions, parsley, cilantro, wood sorrel, dandelion greens.