Eating with the Seasons: Spring

A fresh green salad for supporting liver and gallbladder energy this spring. Green is the color of spring in Traditional Chinese Medicine. We encourage eating all the green vegetables and fruit this season to balance the energies of the liver and gallbladder. For more tips on seasonal living, grab a copy of our seasonal Chinese medicine zine. In the spring zine, there are recipes, a grocery list, lifestyle tips, and more. Here’s one of our favorite recipes for spring!

SPRING SALAD

Salad Ingredients:

• radicchio, arugula, frisée

• fennel + fennel flowers

• sustainably sourced protein

• pistachios

• fresh herbs such as cilantro, dill + parsley

Dresssing:

• organic olive oil

• 1 tbs ancho chile powder

• 1 tsp coriander seed (grind with a mortar and pestle)

• fresh squeezed meyer lemon juice of one lemon

• 1 shallot

• pinch of sea salt

How to Make It:

Any seasonal lettuce works! Add chopped greens and herbs to your favorite salad bowl. To make the dressing: mix oil, diced shallot, meyer lemon juice, some lemon zest, 1 tbs anch chile powder, and 1 tsp ground coriander seed with 1/2 tsp sea salt. Toss salad with protein of choice. Garnish with nuts and fennel. Pairs nicely with tofu, grilled shrimp, or steak. Make more of the salad dressing to marinate your protein before cooking.

• to meal prep this salad, fill large mason jars with chopped letucces and store in the fridge with a tiny dressing jar on the side.