Spring Salad Platter

A warm spring salad platter perfect for sharing at seasonal get-togethers, both very nourishing and cleansing. I love the splash of red from the watermelon radish, which adds a mild pungency, but with a sweet finish. If you can’t find lauki squash, zucchini makes a perfect substitute- both help cool and support the liver, especially during the spring and fall detox seasons. And let’s not forget two other common seasonal vegetables, asparagus and radish, which both gently support the kidneys. Curry leaves help cleanse the liver without overheating the body, while barley supports the binding and elimination of toxins. Curry leaves I’ve been getting the last year or so in my local grocery store, instead of making a special trip to the Asian markets. Paneer chunks gives you the protein needed to balance out this platter and with the seasonal vegetables described, fresh flavours, and vibrant colours, this dish is a joyful reminder that spring has truly arrived.

Spring Salad Platter with Rosemary Paneer & Vegetables & Barley with Curry Leaves, on a base of Wilted Chard

Spring Salad Platter

Yields: 2-4 servings
Prep Time: 15 minutes (Add 20 minutes if you are making your own paneer)
Cooking Time: 40

INGREDIENTS

Protein:
100 grams paneer, cut in cubes

Asparagus & Chard Cooked in a pan:
Asparagus & Chard to be cooked with paneer
5 asparagus spears, bottoms peeled
3 leaves of Swiss chard
1 Tablespoon rosemary or thyme— or 1 tsp dried
Sat and pepper to taste

Cooked Barley:
⅓ cup pearl barley, soaked and rinsed well
3-6 curry leaves
½ tsp ground coriander
⅛ - ¼ tsp cumin
⅛ tsp turmeric
1 tsp ghee or olive oil for cooking (less or none if cleansing)
1 cup water or vegetable stock

Baked Vegetables:
1-3 taro, peeled & cut into quarters
1-2 watermelon radish or red radish or 1 small daikon radish, cut into rounds
1 cup loki squash or zucchini, cut into 1 inch quarters
1 - 2 tsp ghee or olive oil
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

Dressing:
¼ cup olive oil
1 Tablespoon fresh lime
½ tsp dijon mustard
1 Tablespoon rosemary or thyme— ⅓ tsp dried
½ tsp maple syrup
Dash of natural salt and ground black pepper

INSTRUCTIONS

1. Preheat oven to 375F.

2. Cook barley- in a pot, heat ghee or olive oil on medium-low and add spices and curry leaves and combine with barley and water/stock. Bring to a boil, cover and cook for 30 minutes on low heat. Turn heat off after 30 minutes and leave covered on the stove until ready to plate.

3. Prepare the vegetables to be baked- in a bowl, toss together taro, radishes, lauki squash with spices and rosemary, salt and pepper. Place on a parchment lined cookie sheet and bake for 40 minutes.

4. Cut paneer in cubes. Set aside alongside asparagus and Swiss chard.

5. While barley is cooking and vegetables baking, warm ghee or olive oil and rosemary in a large pan on medium heat and add asparagus and paneer with a bit of water. After a few minutes, place chard on top to wilt, cover with a lid, turn down to low, and steam for 3 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. Serve warm.

Enjoy!

Hi I’m Evangeline!

Welcome to my blog. I’m a mom, an Ayurveda & Yoga Counsellor, Certified SVA Detox Educator, and Registered Massage Therapist. I began this blog during the early days of covid19 to stay connected with my clients. Here I share nourishing recipes I cook for family and friends, along with health tips and ayurveda and yoga wisdom to support balance, health, and vitality in everyday life.