Spring Salad

Use spring green vegetables as your edible beauty tonic.

Benefits

• Asparagus: they are a great antioxidant!

• Spinach: helps the regeneration and repair of cells

Ingredients

• 2 bunches of baby spinach, washed and disinfected

• A bonche of asparagus

• A bonche of green beans

• Salt to taste

• 8 fresh figs, washed and cut in half

• ½ avocado, chopped in half moon

• Broccoli sprouts (to taste), washed and disinfected

• ⅓ cup roasted almonds, chopped or filleted (NATURAL STATE)

• ¼ cup toasted sesame seed

• ¼ cup of pumpkin seeds (NATURAL STATE)

Thyme and lemon vinaigrette

• 6 tablespoons of olive oil

• 1 lemon

• 2 tablespoons of apple cider vinegar

• Salt to taste

• ½ tablespoon of thyme (organic herb)

• 1 tablespoon of raw honey

Recipe

Vinaigrette

• In a bowl, mix together the olive oil, lemon, apple cider vinegar, salt, thyme and honey. Mix until all the ingredients are incorporated.

1. Boil the beans and asparagus steamed, with salt to taste. Once they are soft, remove them and set them aside. Cut the beans in half.

2. In a bowl add the spinach, asparagus, green beans, figs, sprouts and avocado. Add the vinaigrette and mix well. Add the almonds, sesame, and pumpkin seeds.

A great way to flourish is to prepare spring dishes that make us smile and recover our self-esteem, like a plant that is reborn.