Spring means all the greens are coming out and with that new energy and new life. And that is exactly how you feel when you eat greens - alive and ready to take on the world.
When we look at chakras (our body's energy centers), green is the color of the heart chakra which is responsible for love and empathy. And while yes, it can mean love and empathy for other people, the most important love is your self-love. Every time you eat something green you are taking care of your body and your wellbeing.
Doesn't that give your plate of spring greens a whole lot more meaning?
Preparation time: 15 minutes
Makes 1 main or 2 side servings:
For the salad:
2 handful leafy greens
1 handful asparagus, chopped into bite-sized pieces
1/3 cup frozen or fresh peas
6 green olives, halved
1/2 avocado, chopped
1/2 cup already cooked or canned white beans (or any other bean of your choice)
1/3 cup chopped cucumber
1 Tbsp pumpkin seeds
For the dressing:
1/3 cup extra virgin olive oil
3 Tbsp lime juice
2 Tbsp chopped fresh chives
1/2 Tbsp chopped fresh tarragon
sea salt and freshly ground black pepper
Bring a small pot of water to boil and add the asparagus and peas for 5 minutes to soften them. Then drain them and run them under cold water.
In the meantime, add all the other salad ingredients to a big bowl.
For the dressing, you can either whisk it by hand or throw all the ingredients in the food processor to get it extra creamy (that sadly also means more dishes). Depending on how much dressing you like on your salad you may have some extra that you can keep in the fridge for up to 5 days.
Add the cooled asparagus and peas to the other salad ingredients, drizzle with the dressing, toss, and enjoy right away.