Ingredients spring salad with cashew dressing 

Green spring asparagus – raw and shaved thin slices with a potato peeler

Leafy greens (spinach, kale, microgreens, flat leaf parsley)  

Red beats – pre roasted or precooked, sliced   

Radishes – sliced thin   

Chopped walnuts   

White chicory –sliced (optional)

Cashew dressing   

100ml raw organic cashews nuts  

1,5 tbsp MCT oil (or avocado oil)   

0,5 tbsp mild flaxseed oil   

0,5 tbsp sesame oil  

3 tbsp filtered water  

1 tbsp rice vinegar (or white vinegar)

1 tbsp tamari

0,5 tbsp lime or lemon juice

1 tbsp nutritional yeast

Sea salt, to taste 

1-2 garlic cloves, minced – optional

2 tsp ginger, minced or grated 

1 pinch smoked chipotle chili or chili powder to taste for spice 

1 tsp of red pepper flakes (if you like more spice)

How to

1. Wash and prepare all vegetables and greens for the spring salad.

2. Make the dressing by adding all ingredients to a blender and mix until smooth. Taste and add more seasoning or water if the dressing is too thick.

3. Serve as a side salad or add protein for a main. Enjoy!

Tips and health benefits  

Spring means new vegetables in season: asparagus, leafy greens like spinach and kale, radishes, red beets and potatoes.

Asparagus are powerhouses loaded with nutrients and high in fibre. High in vitamins A, C, K and folate. They are also high in the prebiotic inulin. Inulin feeds our healthy friendly gut bacteria and is linked to reduced incidence of cancer and an enhanced immune function.

Cooked asparagus halves its levels of prebiotics like inulin. This recipe uses the delicate spring asparagus raw to maximise fiber content and the specific inulin. If you still prefer them cooked, just boil for a few minutes and then place in ice cold water to keep the crunchiness and colour for the salad or bake them in the oven for a few minutes before adding to the salad. They will still be loaded with nutrients when eaten cooked.