This is my favorite salad to help transition from winter to spring: it’s warm, so it satisfies my craving on those chillier days, yet also fresh and nourishing – with a perfect zing for spring!
If you’ve been here a while you know that I like to eat based on the seasons, and while this salad is great year-round it’s especially yummy during spring! I also made sure to pack the salad and the dressing with ingredients that are supportive of the body during the spring season.
Your Body and Springtime
Springtime according to traditional Chinese medicine is the time to pay extra attention to nurturing your liver and your liver “qi,” (pronounced CHEE), or energy. You can do that through specific exercises as well as through the foods you eat (you can learn more about that here).
The star here is the shaved Brussels sprouts. “Shaved” is just a fancy way of saying “thinly sliced,” and it’s super simple to do: just slice off the tough bottoms of the sprouts and remove any damaged outer leaves, slice in half, then make thin slices with the halves.
Among these foods that support your liver qi are sour foods like lemon and vinegar, and fresh, vibrant greens (green is also the color associated with the liver).
I gave the shaved Brussels sprouts here a quick sauté, which makes this nice warm salad with a cold, cool crunch the perfect transition from winter to spring.
And the dressing! Dijon mustard, local honey, apple cider vinegar, lemon juice, and a nice fresh bunch of basil leaves…Springy, zingy, and the perfect light way to drizzle this satisfying salad.
Sprinkle with a crunch – I used pumpkin seeds – and top with your favorite protein, and you’re done! I can’t get enough of it, and I hope you enjoy it as much as me.