Spring is nature’s signal that it’s time to detox. It’s a time of renewal and a time to cleanse, and my spring greens detox salad with strawberries will keep you in line with Mother Nature.
Have I mentioned that spring is my favorite season? It’s not only because the days get longer and all of nature is in bloom, but because of the idea of new beginnings. While every sunrise reminds us that we get a new chance, nature gives us a whole season for understanding that we are part of its cycles and we should re-learn to adapt our lifestyle according to these natural changes.
Eating seasonally is a great step towards this, and so is cleansing our bodies at the beginning of every season. With so many fresh greens available from the farmer’s market detoxifying during spring is the easiest thing to do.
Spring greens nourish our bodies with the fresh enzymes we’ve gone without during the winter. Spinach, nettles, asparagus, green onion, parsley, watercress, wild garlic,– they are all there for us to get the benefits from their fantastic nutrients. High concentrations of chlorophyll help our cells receive oxygen and fight against free radicals, while producing more energy and putting us in a great mood.
The best way to consume these greens during spring is by having them fresh in salads, or lightly steamed as a side to preserve their full nutrient load. A fresh salad is always a great choice for lunch, and I like to add as many varied greens to offer my body a wide array of enzymes, vitamins, and minerals for supporting our natural detoxification process.
This salad contains my favorite spring greens:– fresh spinach, fresh parsley, dill and arugula,– a fantastic combination of flavors! I usually use a base of quinoa or barley, because these absorb the flavors and enrich the salad with additional nutrients, such as protein, minerals, and fiber. Quinoa contains all the amino-acids our body needs, which make it a quality and complete protein source.
Strawberries are a great addition to a spring salad, not only for their sweet and sour taste and their delicate flavor, but also for the antioxidant and anti-inflammatory protection they provide. Fresh strawberries add a lovely dash of color to this detox salad, while radishes add a crunchy texture and extra nutrients.
Avocado, Strawberry and Cucumber Quinoa Salad
- Yield: 2 1x
- 1/2 cup cooked quinoa
- 1/2 cup fresh spinach leaves
- 1/2 cup fresh arugula
- 1 small bunch parsley, roughly chopped
- 1 small bunch dill, roughly chopped
- 1 ripe avocado, peeled and cut into cubes
- 1 small red onion, finely diced
- 1/2 cucumber, chopped into small cubes
- 5–6 fresh strawberries, cut into quarters
- 3 radishes, cut into thin slices
- 2 tsp extra virgin olive oil
- 1 lime, juice only
- A pinch sea salt
- Freshly ground black pepper
- Add the fresh herbs, onion, avocado, radishes, cucumber, strawberries and quinoa into a large bowl and toss to combine.
- Drizzle with olive oil and lime juice, season with salt and freshly ground black pepper and mix to combine.
- Set aside for 10 minutes to allow the flavors to combine, then serve.