fresh salads for spring
Discover simple and very nutritious recipes for fresh salads for spring.
With the arrival of warmer temperatures, in spring many of us opt for fresh salads . It is completely normal and natural. Because? Because the body, being hotter and exposed to more hours of sun, needs freshness and water to balance its temperature.
To prepare fresh salads that are also nutritious and well balanced , we recommend :
- use raw vegetables and fruits and, if possible, in season;
- Serve all foods that need to be cooked cold , such as whole grains or legumes, by placing them in the fridge for a moment. In this way we can use them in our spring dishes, making whole wheat pasta salads, quinoa cous cous, chickpea salad...
- use nuts, seeds and seeds ;
- daring to mix sweet and salty, soft flavors with spices, fruit with oil...
From these little tips, we can make very varied, colorful and nutritious fresh salads. Here are some completely vegan recipes:
Avocado Pesto Pasta Salad: (Serves 2)
INGREDIENTS:
200gr of fusili or wholemeal macaroni
1 ripe avocado
bunch of basil
1/2 garlic or 2 tbsp garlic powder
1/2 squeezed lemon juice
virgin olive oil
30g of pecan nuts
30g of pumpkin seeds
bunch of parsley
30g of raisins
2 tbsp hemp seeds
200g of curly lettuce
salt
pepper
STEP BY STEP:
Boil the pasta and allow it to cool.
Blend the avocado, basil leaves, garlic, salt and pepper, virgin olive oil and natural lemon juice in a food processor until smooth.
Add this sauce to the fusili or macaroni and mix. Reserve.
Blend the walnuts, sunflower seeds, parsley leaves, garlic powder, salt, pepper, and olive oil in a food processor. Blend until the nuts and parsley leaves are finely chopped.
In a bowl, place the lettuce base, the pasta with pesto, the crushed nuts, the raisins and the hemp seeds.
Quinoa salad : (2 servings)
INGREDIENTS:
1 cup of white quinoa
1 tbsp ginger powder
1 tbsp cumin powder
natural water
olive oil
2 tbsp coconut oil
1 ripe avocado
baby spinach
bunch of parsley
1 ripe mango
dried pineapple (or any other dried fruit)
50g of peanuts
1 tbsp garlic powder
2 tbsp hemp seeds
salt and pepper
STEP BY STEP:
Boil the quinoa with the ginger, cumin, a drizzle of olive (or coconut) oil, salt and pepper. Let it cool down.
Mash the avocado with a little bit of coconut oil and garlic powder until you get a creamy mixture. Let it cool down.
In a food processor, puree the peanuts, parsley leaves, olive oil, salt, and pepper.
Cut the mango into small squares.
In a deep bowl, add the spinach leaves, the quinoa with the peanuts on top, the avocado sauce, the mango cubes, and the dehydrated pineapple. Sprinkle hemp seeds and add parsley leaves.
Fresh Herb Vegan Cheese Salad: (Serves 2)
INGREDIENTS:
200gr of cashew nuts soaked (10 hours in natural water)
parsley leaves
3 tbsp nutritional yeast
2 tbsp garlic powder
1 tbsp onion powder
extra virgin olive oil
250g of fresh figs
3 tbsp coconut oil
200g of lettuce
cucumber
30g of pumpkin seeds
20g of yellow raisins
2 tbsp black sesame seeds
salt and pepper
STEP BY STEP:
Crush the soaked cashews (without the water) with the parsley leaves, nutritional yeast, garlic and onion powder, and virgin olive oil. Let the mixture cool in the fridge.
Heat the dried sons with the coconut oil and natural water in a saucepan over low heat for approximately 25 minutes. Let the jam cool down.
Place the lettuce leaves in a deep bowl. Add the cashew cheese, fig jam, finely chopped cucumber, pumpkin seeds, yellow raisins, and toasted sesame seeds.
Fig salad : (2 servings)
INGREDIENTS:
6 fresh figs
1 ripe avocado
broccoli and alfalfa sprouts
baby spinach
green and purple lettuce
parsley leaves
2 tbsp hemp seeds
salt and pepper
virgin olive oil
STEP BY STEP:
Place the lettuce and spinach leaves in a deep bowl.
Add the fresh figs cut in half, half an avocado for each salad, hemp seeds, the sprouts, the parsley leaves, salt and pepper to taste. Season with virgin olive oil.
Eating healthy is not complicated. You only need love, predisposition and desire to feel good.
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