Recipe by Amy Chaplin
We all enjoy a healthy meal, and especially one that is easy to throw together with clean, uncomplicated flavors.
This salad is perfect for cooler spring days and a great way to get more greens into your life. I think the best thing about it is that it’s so fast—especially if you have the greens washed and scallions chopped.
Meals like this leave you feeling clear, bright and present—it may sound odd to think of meals that make you feel present, but food that nourishes your body has that effect on your mind. When we eat foods that are not helping us thrive, we feel heavy and tired which makes us want the effect to pass, in turn taking us out of the moment.
Use whatever greens look the best in your area and try changing it up with the suggested add-ins below.
4-cups chopped kale (cut it into 1 ½ inch ribbons, leaving the stems on)(add some baby mustard greens to the steaming kale)
½-cup cooked chickpeas, drained and rinsed
1-tablespoon thinly sliced scallions
1 to 2 tablespoons lentil and or pea sprouts, optional
1-tablespoon flax oil
½-teaspoon tamari, plus more to taste
½-small avocado, sliced
Pinch Himalayan salt
Squeeze of fresh lemon
Nasturtiums or other edible flowers, optional.
Steam kale until tender, about a minute. Place in a bowl and add chickpeas, scallions, sprouts, flax oil, tamari and avocado, and toss to combine. Sprinkle with salt, pepper and a squeeze of lemon. Season to taste with extra tamari and serve topped with nasturtiums.
There are lots of other ingredients you can add to this salad, try:
Sauerkraut, crushed garlic, hemp seeds, toasted sunflower seeds, pumpkin seeds, thinly sliced radishes.