Healthy Anti-Inflammatory Spring Salad
A refreshing and nutrient-dense salad featuring anti-inflammatory ingredients like leafy greens, turmeric, ginger, walnuts, and a zesty dressing.
Ingredients
Salad Base
- 6 cups Mixed spring greens (baby spinach, arugula, young kale)
- 1 cup Cherry tomatoes or strawberries (halved) For sweetness
- 1 ripe Avocado (sliced)
- 4 oz Asparagus spears (trimmed and blanched or charred)
- 2 medium Radishes (thinly sliced) or cucumber ribbons For crunch
- 1/4 cup Fresh mint (finely chopped)
- 1/4 cup Flat-leaf parsley (finely chopped)
Toppings
- 1/2 cup Toasted walnuts or pistachios For omega-3s and crunch
- 2 tablespoons Flax or chia seeds Optional topping
Dressing
- 3 tablespoons Extra-virgin olive oil Anti-inflammatory fat
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Fresh ginger (grated)
- 1/2 teaspoon Fresh turmeric (grated) or 1/4 teaspoon ground turmeric Fresh is preferred
- 1 teaspoon Honey or maple syrup To balance acidity
- to taste Salt and freshly cracked black pepper
Instructions
Preparation
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
- Blanch the asparagus in boiling water for 1 minute and shock in ice water, or char in a hot pan with a drop of oil for 3-4 minutes. Cut into bite-size pieces.
Make Dressing
- Warm 2-3 tablespoons of olive oil in a small pan over low heat.
- Stir in 1 teaspoon of grated ginger and 1/2-1 teaspoon of grated turmeric (or 1/4 tsp ground). Warm briefly to release oils—do not burn.
- Remove from heat and whisk in 2 tablespoons of lemon juice, 1 teaspoon of apple cider vinegar, 1 teaspoon of honey or maple, salt, and pepper. Slowly whisk in more oil to emulsify.
Assembling Salad
- Place mixed greens in a large bowl. Add herbs, radishes, tomatoes/berries, avocado, and asparagus.
- Pour dressing over the salad and toss gently to coat.
- Top with toasted walnuts and seeds. Finish with a sprinkle of black pepper and a light pinch of flaky sea salt if needed.
Notes
Keep leftover salad components separate. Best eaten within 24 hours. Dressing can be stored in a sealed jar in the refrigerator for up to 7 days.