Spring Salads with Probiotic Benefit
I love the process of preparing salads with intuition and creativity.
I rarely follow a recipe for salad making and prefer to be whimsical and playful with its preparation.
With making sure the foundation of salad has primarily greens, I’ll then choose ingredients that speak to me and compliment one another.
Shopping at the start of the week and stocking up from a farmers market, Whole Foods, or Erwhon is so helpful with having plenty to choose from.
I have been consciencious about adding superfoods and foods with probiotic benefit to my salads.
I’m loving kimchee and pickles in my salads and with researching on their properties, it reassures me I am nourishing my temple.
Pickles are low in calories and amazing in aiding in health with properties of high fiber content, and a great source of essential minerals and antioxidant properties. Pickles contain flavonoids, which has medicinal properties alleviating the risk of Alzheimer’s disease. In addition, pickles also reduces common digestion problems such as acid reflux and constipation.
Fermented pickles contain good bacteria that control toxic intestinal microbe. Lactic acid produced during the fermentation process reduces high blood pressure, and improve circulation.
I created this delicious salad with:
Curry and Cayenne Spiced Cauliflower
Tahini Lemon Dressing :
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
Blend all ingredients until creamy/liquid in texture
Kimchi or kimchee is a traditional fermented Korean delicacy which is made from vegetables including cabbage and a range of spices and seasonings. It is the national dish of Korea and has been a staple of their food since ages.
Kimchi is low-calorie, high fiber and nutrient packed.Kimchee offers a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. It is also rich in essential amino acids and minerals such as iron, calcium, selenium. It has an impressive assortment of powerful antioxidants and provides an additional benefit of probiotics as well in the form of lactobacillus bacteria. It contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates with low amount of fat and sugar.
This salad was created with:
Zucchini Kimchi Recipe
3 large zucchini peeled using a potato peeler
1 tablespoon of himalayan salt
2 tbsp red pepper flakes
Crushed ginger (about a 1 inch slice)
2 cloves garlic
1 tbsp honey
Place peeled zucchini in a large bowl. Sprinkle liberally with salt.
In a food processor of blender place the red pepper flakes, garlic, ginger, honey. Mix to form a paste.
Pour over the zucchini and toss with your hands to coat. Place the zucchini and all liquid in an air tight container leave out overnight and then place in the refrigerator.
Allow to sit a few days and then enjoy.
1/4 cup raspberries
2 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry or red-wine vinegar
6 tablespoons olive oil
Salt and freshly ground black pepper
Using a wooden spoon, push raspberries through a handheld wire strainer to puree.
In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar.
In a slow but steady stream, whisk in olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.
photos in this story by June Kim