During the weeks leading up to the time when spring is in full bloom, all of my senses seem to be craving green. My eyes look for the subtle shades of green tucked beneath last years dried leaves in my garden beds, the beginning buds on the forsythia trees and the earthy aroma’s that permeate the ground after an early morning drizzle.
My physical body has a deep yearning for the dark green leafy foods that spring time provides us with. It is no wonder that many of us after a long winter of eating hearty, protein rich and fattier foods experience a slight loss of appetite. Many traditional cultures use this time to purify and clean out the body by fasting.
Including dark leafy greens that are slightly bitter in flavor and astringent are a wonderful way to start cleaning and clearing out the excesses of winter. Spring time kales, pea shoots, sprouts, cilantro, arugula, dandelion greens and baby greens are some of my favorites.
Luckily for us we don’t have to wait as long to start enjoying the benefits of these local super foods. Many of our local farmers like are providing these chlorophyll and vitamin rich foods to us much earlier in the season.
Gather your garden basket and fill it with a variety of fresh spring greens from your local farmer for the start of an inspired meal.
Balance out the pungent and bitter flavors with a creamy sweetness of a lightly toasted walnut based dressing with a bright flavors of lime juice and cilantro. Walnuts are rich in omega-3 oil content, zinc, calcium and protein.
Creamy Walnut, Lime & Cilantro Dressing
Yield: 1-1/4 cups
Ingredients
- 1 cup walnuts, lightly toasted
- 2 cloves garlic, peeled
- 4 Tbsp fresh lime juice
- ¾ tsp. cumin powder
- ½ cup cilantro leaves, lightly packed
- 1 tsp. tamari or coconut aminos
- ¾ cup water
- Pinch sea salt
- Fresh ground pepper to taste.
Method
-
- Place peeled garlic cloves, walnuts, lime juice, cumin, tamari and water in blender and blend until creamy.
- Add cilantro leaves to the blender, push leaves down into the dressing and blend for a few seconds until the leaves are incorporated but you can still see pieces of them.
- Add a pinch of sea salt and pepper and blend.
- Adjust consistency & seasoning as necessary.
To Serve
Toss a small amount of dressing with your choice of spring greens and serve. I like to top the greens with some thinly sliced red onion and baby radishes. This is also pairs well with grilled shrimp, chicken or beets.