Cleanse Your Digestive Tract With These 5 Spring-Inspired Salads

Spring cleaning shouldn’t only be something that applies to your home — it’s important to think about your body as well. By eating seasonal cleansing foods, it can help your body to naturally detox, eliminating potentially harmful substances while fueling it with nutrition that will help you feel revitalized, energized and revved up as the weather begins to warm again.

When you think of a cleanse, you may automatically think of a very restrictive, low-calorie diet or a juice cleanse, but that’s not the best way to do it. Your body needs calories to function properly, but those calories should come from as many healthy, whole foods as possible, to bring the best “bang for your buck,” if you will.

The change of the season from winter to spring calls for a change in the types of foods we eat, meaning it’s time to add more fresh, alkalizing, cleansing vegetables to your plate. A natural cleanse that includes these spring salads is sure to get your health back on the right track again.

Avocado & Roasted Asparagus Salad

Ingredients:

• 1 lb asparagus with large, thick stocks
• 3 tbsp extra virgin olive oil, divided
• Sea salt and pepper
• 1/3 cup pine nuts
• 3 tbsp orange juice, freshly squeezed
• 1 1/2 tsp lemon juice, freshly squeezed and divided
• 1 1/2 tsp fresh basil, finely chopped
• 1 tsp raw organic honey
• 1 ripe avocado
• 4 cups arugula

Instructions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Wash asparagus and thoroughly dry before slicing. Slice off the tough ends and then place the asparagus on a baking sheet. Drizzle each stalk with a tablespoon of olive oil, then use your hands to coat them evenly. Sprinkle with sea salt and pepper, then place the asparagus into the oven. Let it roast for about 15 minutes, or until the toughest parts of the stalks are tender.
3. While the asparagus is baking, place the pine nuts into a skillet over medium heat, toasting for several minutes, until golden brown. Stir constantly, keeping a close watch to prevent them from burning. When ready, put the nuts into a small bowl and set aside.
4. After the asparagus is cooked, remove them from the oven and allow to cool to room temperature before cutting each stalk into four pieces. Toss out any overly tough ends.
5. In a small bowl, combine orange juice, a tablespoon of the lemon juice, basil, honey and a pinch of sea salt. Whisk rapidly while very slowly drizzling in the remaining two tablespoons of olive oil until totally emulsified; reserve dressing.
6. Cut your avocado into small cubes and then sprinkle them using the half tablespoon of lemon juice you have let to prevent them from browning.
7. In a large salad bowl, combine arugula, roasted asparagus, toasted pine nuts, avocado and dressing. Toss gently until everything is well mixed.

Raw and Revitalized Tomato Cauliflower Spring Salad

Ingredients:

• 1 head cauliflower, stemmed and cut into large pieces
• 2 cups lacinato kale, stemmed and finely chopped
• 2/3 cup dry-packed sun-dried tomatoes, chopped
• 1/4 cup parsley, finely chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup raw pine nuts
• 1/4 cup hemp seeds
• 1/4 cup pumpkin seeds (shelled)

Dressing Ingredients:

• 1/4 cup fresh squeezed lemon juice
• 1/4 cup raw tahini
• 1 garlic clove
• 1/4 cup water
• 1/2 tsp sea salt
• Black pepper, freshly ground, to taste

Instructions

1. Add cauliflower to a food processor and grate into pieces using the grater attachment. You can also pulse when using the regular attachment until the cauliflower is about rice-sized.
2. Add the cauliflower to a large bowl and then add in kale, sundried tomatoes, parsley, basil, pine nuts, hemp seeds and pumpkin seeds.
3. Add lemon juice, tahini, garlic, water, sea salt and black pepper to a blender to make the dressing. Blend on high for 1 to 2 minutes, or until smooth and creamy.
4. Pour the dressing over the cauliflower mixture and toss thoroughly to coat.

Roasted Mango & Mustard Greens Salad

Ingredients:

• 2 cups fresh mango, cut into 1/2-inch chunks
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 1 tbsp minced shallot
• 1/4-inch tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 8 cups mustard greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup golden raisins

Instructions:

1. Preheat oven to 450° Fahrenheit.
2. Spread mango in an even layer on a rimmed baking sheet. Roast just until it begins to soften, about 5 minutes. Let cool for about 10 minutes.
3. While the mango is baking, whisk the balsamic vinegar, olive oil, shallot, salt and pepper in a large bowl. Add mustard greens and then toss to coat with the dressing.
4. Top with mango, goat cheese, walnuts and raisins.

Skin-Beautifying Arugula Salad

Ingredients:

• 1/3 cup baby arugula
• 1 large carrot, shredded
• 1/2 medium beet, peeled and shredded
• 1/2 cucumber, cut into quarters lengthwise and thinly sliced
• 1 small bunch green onions, thinly sliced
• 1 firm ripe avocado, diced
• 2 tbsp sunflower seeds
• 2 tbsp raw sliced almonds

Dressing Ingredients:

• Juice of 2 lemons, strained to remove seeds
• 1/2 tsp raw honey
• 1/2 cup extra-virgin olive oil
• pinch dry mustard powder
• Sea salt and black pepper
• 1/4 cup fresh parsley, chopped

Instructions:

1. Toss arugula with shredded and sliced veggies.
2. Sprinkle almonds and sunflower seeds over the top.
3. To prepare the dressing, add the lemon juice and honey to a small, lidded jar and then shake well to dissolve the honey. Add the olive oil and mustard followed by the sea salt and pepper as desired. Replace the lid and then shake vigorously to combine.
4. Add parsley and shake again. Pour some of the dressing over the salad, gently tossing to coat lightly. Save the remainder of the dressing to serve with the salad, used as desired.

Sugar Snaps Delight

Ingredients:

• 1 1/2 lbs sugar snap peas, trimmed, stringed and cut in half on diagonal
• Sea salt
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp white wine vinegar
• 1/2 tsp sumac plus extra for garnish
• 1 bunch radishes, trimmed, thinly sliced
• 1/2 cup feta cheese, crumbled
• Freshly ground black pepper
• 2 tbsp coarsely chopped fresh mint

Instructions:

1. Fill a large bowl with ice water; set aside.
2. Cook sugar snap peas in a large pot of boiling water until crisp and tender, about 2 minutes.
3. Drain and then place in the bowl with ice water to cool. Afterward, drain the peas and transfer to a baking sheet that’s lined with kitchen towel to dry.
4. Add the olive oil, lemon juice, vinegar and a half teaspoon of the sumac to a small bowl and whisk to combine.
5. Toss the peas, radishes and cheese in a large bowl.
6. Add dressing to salad; toss to coat and then sprinkle with sea salt, pepper and sumac.
7. Garnish with the fresh mint.

— Susan Patterson