Spring Salads in Traditional Chinese Medicine focus on supporting the Liver Functions and boosting energy. TCM views spring as a time for “upward moving” energy (like the growth of plants at this time of year). Greens during the springtime help to provide a natural cleanse and detox support after a long winter. The flavor associated with the Liver is sour. Incorporating tart fruits like grapefruit, rhubarb, lemon and limes and fermented vegetables like sauerkraut and kimchee during the spring. In addition, bitter greens like dandelion and kale and herbs like milk thistle and turmeric can be incorporated into amazing recipes to help with our help and our palate.
Here are a couple favorite spring recipes. I hope you enjoy!
Kale Kimchi Salad
- 5 cups kale – ribbed
- ½ avocado
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp sea salt
- 1 cup cooked chickpeas
- 1 roasted/steamed sweet potato or delicata squash, diced small
- 1 cup kimchi
- 3 Tablespoons toasted pumpkin seeds, sunflower seeds or walnuts
- Optional: dash of fennel, black sesame or other seeds
Place the chopped kale into a large mixing bowl. Add the avocado, lemon juice, and sea salt. Using your hands, massage the avocado into the kale until tender (about 2 minutes).
Add the kimchi, chickpeas, sweet potato/squash, and seeds. Season to taste with more sea salt. This salad can be eaten right away or once prepared, allow time for the ingredients to integrate.
Recipe Courtesy of Jenny Breen from the Mill Street Farmers Market
Basic Lemon and Grapefruit Vinegarette
- ¼ cup of fresh grapefruit juice (I like red grapefruits)
- 2 teaspoons of fresh lemon juice
- ½ cup fresh extra virgin olive oil
- Teaspoon of local honey (or more if desired)
- 1 tsp of Dijon mustard
- Salt and pepper to taste
Whisk together and serve fresh over any salad
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