I originally created a version of this recipe for a Kapha-balancing cooking class I hosted. “Kapha” is a term used in Ayurveda to classify the spring season. During spring, the weather gets warm and wet, and can lead to colds, allergies, and general sluggishness. The remedy? An energizing spring salad!
This simple recipe features light, crisp ingredients that are fresh and abundant during the spring season. Bitter arugula is cooling and drying while peppery radishes can stimulate digestion and clear congestion. These bold flavors are offset with a zesty lemon dressing—and we all know how cleansing and alkalizing lemons are! I like to mellow the intensity with a drizzle of fruity olive oil and a few pinches of good quality salt. Toss it all together for a satisfying side dish or add some extra protein (see Variations) for a light lunch.
Arugula & Radish Salad
5 ounces baby arugula leaves
4 to 6 radishes, sliced into thin rounds or matchsticks
Juice of 1 lemon (about 4 tablespoons)
Sea salt and pepper
Lemon wedges (optional)
- Wash and dry arugula and place in a large bowl. Add radishes.
- Pour the lemon juice over the salad. Drizzle with olive oil and add a few pinches of salt and pepper. Toss well and adjust seasonings to taste.
- Serve with lemon wedges if desired.
- Spring Salad with White Beans. Add 1½ cups of cooked white beans to the salad.
- Spring Salad with Chickpeas. Add 1½ cups of cooked chickpeas to the salad.
- Spring Salad with Pumpkin Seeds. Add 2 tablespoons of raw pumpkin seeds to the salad.
Terms like “drizzle with olive oil” may seem a bit vague. However, the amount is meant to satisfy your own taste preferences. If you’re not sure how much will suit your palate, start by holding the bottle of olive oil over your salad while keeping your thumb on the spout. Gently lift your thumb, allowing the oil to dispense in a thin stream all over the salad. Toss all the ingredients and taste. If the lemon is overpowering or the leaves taste dry, you might need to add a little more. It’s always best to start small and increase as you see fit.
Radishes are often used as garnish to create red roses and other fanciful decorations. But don’t cast them off as just an aesthetic. In addition to their effectiveness in stimulating digestion and clearing congestion, they are antibacterial and antifungal and contain vitamin C and potassium. Enjoy raw or sautéed while they’re in season!
For this recipe, I love using Maldon Sea Salt Flakes. The flakes are slightly larger than fine sea salt crystals, adding a nice finish to raw greens and grain salads.