Nourishing Spring Salad: A Holistic Health Coach’s Guide To Springtime Wellness

It’s time to transition to eating an abundance of leafy greens, herbs, and other veggies / fruits that flourish above the soil. I’m ready to welcome sunshine food with open arms.

It’s officially springtime in the Rockies — hallelujah. The change of seasons has me craving colorful, nutrient-dense salads, fresh berries, ice cream, and all the sunshine. While our winter was fairly mild, I’m a California girl at heart. Come April, I’m ready to store my winter boots and scarves until next fall. This time of year, I also notice a shift in my vitality. I find that once spring arrives, I feel lighter. More energized. More creative. I use this shift to fine tune what winter does to my temperament — I adjust from the grounding, if you will, of the last four months, to make space for lightness and creativity.

Speaking of grounding, wintertime is known for its roasted root vegetables. And root vegetables, in their most natural state, are grounding. They mature underground, absorbing and assimilating nutrients from the soil. They thrive in darkness. However, with longer days on the horizon, it’s time to transition to eating an abundance of leafy greens, herbs, and other veggies / fruits that flourish above the soil. I’m ready to welcome sunshine food with open arms.

As flowers begin to blossom and park days beckon, it’s an opportunity to take inventory of what you’re putting in your body. And furthermore, how those ingredients affect your energy levels, skin, and digestion. As a holistic health coach, I don’t believe in spring detoxes, juice cleanses, or anything of that sort. However, I do believe in eating seasonally and consuming foods that support your mental and physical well-being. I also believe that what we eat is directly correlated to our vitality — so, why not eat things that make you happy and make you feel good?

On that note, your digestive system is truly the gateway to health. Maintaining a healthy gut is crucial for supporting your immunity, your skin’s complexion, your mood, and even your mental clarity.

Enter: this nourishing spring salad. If you’re anything like me, you enjoy a variety of flavors, textures, and aromas when eating. Oh, and maybe you like to eat with your eyes as well. You love a well-plated, voluminous meal that’s satisfying and tastes delicious. No fear, this salad has it all — carbs, fats, and protein, a variety of textures, fresh herbs for flavor, hydrating veggies, and seasonal ingredients that aid in both digestion and immunity support. This salad is also very forgiving. If you’d like to swap the quinoa for another grain (or animal protein), have at it. You can also switch the pistachios for another kind of nut, the strawberries for a different type of berry, etc. It can be served as an appetizer, but it’s also hearty on its own.

If you’re interested in the micronutrient benefits of this dish, I promise you’re getting all of the good stuff. The recipe contains vitamins and minerals necessary for healthy skin, eyes, and bones. The salad (and dressing) also aid in digestion, help keep your brain humming along, and naturally cleanse your liver. Last but not least, the ingredients help slow the aging of cells, boost your immune system, and lower cortisol (stress hormone). On that note, your digestive system is truly the gateway to health. Maintaining a healthy gut is crucial for supporting your immunity, your skin’s complexion, your mood, and even your mental clarity.

To help support your skin, I also included organic strawberries in this recipe! They contain a healthy dose of antioxidants and anti-aging properties — much like these Pamela Metamorphosis products: Green Tea Moisturizer, Vitamin C Serum, and the Sensitive Skin Cleanser with Sea Kelp. Last but not least, the healthy fats from the tahini, avocado, and pistachios help to absorb all of the micronutrients in the veggies. Spring cleaning has never tasted so good. You’re going to love this dish! If you make it, be sure to tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram. I can’t wait to see your creations.

SALAD

  • 5 cups mixed greens
  • ½ cup carrots, thinly sliced
  • ½ cup tri-colored peppers, diced
  • ½ cup cucumber, chopped
  • ½ cup quinoa, dry
  • ½ cup strawberries, chopped
  • ½ large avocado, chopped
  • ¼ cup raw pistachios, de-shelled
  • ¼ cup sauerkraut (any flavor)
  • ¼ cup fresh mint, chopped

DRESSING

  • 1/3 cup tahini
  • 1 tbsp coconut aminos
  • 1 tsp garlic powder
  • Juice of 1 lemon
  • Sea salt to taste
  • Water to thin
  • Dash of maple syrup (optional)

 

This salad serves two as a main dish or four as an appetizer. While buying organic ingredients is not necessary, it is suggested! You can read about the most pesticide-laden fruits / veggies here.

 

INSTRUCTIONS

  • Cook your dry quinoa according to the package. Let cool.
  • While your quinoa is cooking, rinse, dry, and chop / slice all salad ingredients.
  • Toss all salad ingredients, except the dressing, into a large salad bowl. Add the cooked quinoa.
  • Make the salad dressing by whisking all ingredients together. Slowly add water to the mixture to fit your liking.
  • Pour the dressing onto the salad, mix evenly, then serve immediately.

 

 

*Learn more about Edie-Health Coach, INHC at her blog Wellness With Edie. 

 

 

 

 

 

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