Vegan, gluten free
With its bounty of fruits and veggies, the summertime is the best season to enjoy salads. It expands our creativity in the kitchen and gives us endless options in selecting ingredient combinations. We can get out of our comfort zone and reach for ingredients we have never tried before, introducing new herbs or spices and experiment with mixing healthy dressings according to recipes based on our own ideas 🍋🌶.
The bright ingredients used for salads are packed with nutrients and antioxidants essential for our health and their vibrant appearance gives us a nice boost of energy 🥑🍎.
While we savor the weather and beautiful outdoors, we can easily enjoy the pleasure of these simple, healthy and affordable meal options remembering that the best time to eat combinations of raw veggies is at a lunchtime, from noon to about 3 pm. At this time of the day, when the sun is high in the sky, our digestive fire (agni) is at its maximum potency. As the sun goes down, so does our digestive strength.
Eating raw salads or any raw foods on a daily basis later during the day or at night may eventually weaken our digestion and, consequently, harm our health. So, to stay on the safe side, eat salads in the middle of the day when the stomach is best prepared to break down the raw ingredients to provide full absorption of all nutrients.
This refreshing summer salad offers plenty of nutrients and antioxidants, has lots of texture and crunch, is beautiful and bursts with colors.
I am going to make it this weekend for a get-together with a few friends to celebrate the Labor Day weekend🍷🥧. The whole menu will be vegan and gluten-free, with an exception of the dessert – tartlets with stewed apples. The recipe for the tartlets will show up in my next post.
In this salad I used plenty of figs because they are delicious, healthy (fiber, copper, vitamin B6, and potassium), sweet and sensual. Many cultures regarded figs as a sacred symbol. The abundance of fig seeds signifies fertility, abundance and truth. In Ancient Egypt they symbolized initiation: the priests ate them at their consecration ceremonies. In Buddhism, the fig tree symbolizes clarity attained by meditation – it’s believed that the Buddha found enlightenment sitting under a bodhi tree (which in Sanskrit means “sacred fig tree”).
I look forward to enjoying the salad in the spirit of abundance and joy, sharing it with my favorite people!
- 1 cup of mixed greens, tightly packed
- 2 apples (Gala, Granny Smith, Ginger Gold), thinly sliced
- 8 fresh figs (or 10-12 dried), cut in quarters
- 1 bunch radishes, thinly sliced
- 1/2 cup red currants, separated from the stems (optional)
- 3/4 cup pomegranate seeds
- 2 tbsp black sesame seeds
- 1/4 cup sunflower sprouts
- salt, pepper
- 1/8 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup pomegranate juice, freshly squeezed (optional)
- 2 tbsp agave nectar
- 1/4 cup lemon juice
- 1/4 tsp cayenne pepper
- salt, black pepper
Combine fig quarters, pomegranate seeds, red currants and sliced radishes with the dressing ingredients in a medium bowl. Mix them well together. Add the greens and apple slices and mix again. Place the salad on the plates. Sprinkle with black sesame seeds and sunflower sprouts.
Note: It’s best to prepare salads with fresh, organic ingredients and eat them right away. If stored for more than six hours, they may become toxic and harmful to our health.