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Fresh Anti-Inflammatory Spring Salad Recipe with Easy Turmeric Lemon Vinaigrette

anti-inflammatory spring salad - featured image
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A vibrant and zingy spring salad packed with anti-inflammatory ingredients like turmeric, fresh greens, and a bright lemon vinaigrette. Perfect for a light, healthy meal that soothes the body and delights the palate.

Ingredients

Scale
  • 6 cups mixed spring greens (baby spinach, arugula, and butter lettuce) (about 180g)
  • 1 cup thinly sliced cucumber (English cucumber preferred for fewer seeds) (about 150g)
  • 1/2 cup shredded carrots (about 75g)
  • 1/4 cup fresh chopped parsley (about 15g)
  • 1/4 cup fresh chopped mint leaves (optional) (about 15g)
  • 1/3 cup toasted pumpkin seeds or sunflower seeds (about 50g)
  • 1 ripe avocado, sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon ground turmeric
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Prepare the Salad Base (10 minutes): Rinse mixed greens thoroughly if not pre-washed, then spin or pat dry. Place in a large salad bowl. Toss in sliced cucumber and shredded carrots. Chop parsley and mint finely, sprinkle over salad, and toss gently to combine.
  2. Toast the Seeds (5 minutes): Heat a dry skillet over medium heat. Add pumpkin or sunflower seeds and toast, stirring frequently, until golden brown and popping, about 3-4 minutes. Remove from heat and let cool.
  3. Make the Turmeric Lemon Vinaigrette (5 minutes): In a small bowl or jar, combine olive oil, lemon juice, turmeric, honey or maple syrup, minced garlic, and Dijon mustard. Whisk or shake vigorously until emulsified and smooth. Season with salt and pepper to taste.
  4. Assemble the Salad (2 minutes): Drizzle vinaigrette over greens and veggies. Toss gently but thoroughly to coat. Add sliced avocado last to avoid mashing, then sprinkle toasted seeds on top.
  5. Final Touches: Give the salad one last gentle toss before serving.

Notes

Use fresh turmeric or quality ground turmeric for best flavor. Whisk dressing thoroughly to emulsify. Add avocado last to avoid mashing. Toast seeds until lightly golden for best crunch. Dressing can be made up to 3 days ahead and stored refrigerated. Keep salad and dressing separate to avoid sogginess.

Nutrition

Keywords: anti-inflammatory, spring salad, turmeric, lemon vinaigrette, healthy salad, vegan salad, gluten-free, easy salad recipe

Find it online: https://sunnysavory.com/fresh-anti-inflammatory-spring-salad-recipe-with-easy-turmeric-lemon-vinaigrette/