Spring Salad with Asparagus, Radish and Taro
Welcome to my blog! I’m Evangeline. I am an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIc meals.
Ayurvedic cooking takes a balanced, healing approach for your daily cooking needs. you will find simple, easy to make nourishing meals i have made for my family, with a dose of ayurveda & yoga wisdom.
A warm spring salad that is both nourishing and cleansing. Curry leaves clean the liver, without overheating the body, while asparagus and radish cleans the kidneys. Nutrient rich with seasonal vegetables, and flavours, textures, and colours that signal spring is definitely here!
Spring Salad with Taro, Asparagus, Red Radish and Paneer
Spring Salad
Yields: 2 servings
Prep Time: 15 minutes (Add 20 minutes if you are making your own paneer)
Cooking Time: 30 minutes
ingredients
Protein:
100 grams paneer
Starch:
⅓ cup pearl barley, soaked and rinsed well
3-6 curry leaves or ½ tsp ground coriander
⅛ - ¼ tsp cumin
⅛ tsp turmeric
1 tsp ghee or olive oil for cooking (less if cleansing)
1 cup water or vegetable stock
Vegetables:
1-3 taro, peeled & cut into quarters (1 taro if using barley)
5 asparagus spears, bottoms peeled
3 red radish or small daikon radish
1 cup loki squash or zucchini
3 leaves of Swiss chard
1 - 2 tsp ghee or olive oil (less or omit if cleansing)
1 Tablespoon rosemary or thyme or 1 tsp dried
½ tsp ground coriander
½ tsp ground fennel
⅛ - ¼ tsp Thai green chili (optional)
Salt and pepper to taste (omit salt if cleansing)
Dressing:
¼ cup olive oil
1 Tablespoon fresh lime
1 tsp rosemary or thyme or ⅓ tsp dried
½ tsp maple syrup
Dash of natural salt and ground black pepper
INSTRUCTIONS
1. Cook barley- heat spices and curry leaves with ghee or olive oil, add barley and water/stock. Bring to a boil, cover and cook for
25-30 minutes.
2. Cut paneer in cubes. Set aside.
3. While barley is cooking, cook the vegetables. In a pan on medium-low heat, warm ghee or olive oil, add spices and rosemary, then taro, turn up heat to medium, and cook for 5 minutes covered with a lid, until half way cooked. Add radish, asparagus and loki or zucchini, and cook for another 5 minutes, covered. Toss in paneer cubes. Place chard on top of to wilt, cover with a lid for a few minutes.
Plate with chard underneath. Arrange to your liking with grains, vegetables & paneer. Drizzle with dressing before serving, or simply drizzle with fresh lime and olive oil.