Yogic Recipes for Busy Lives: Carrot, Watercress, Beet Tricolor Salad
Enjoy as a light lunch or pre-dinner salad!
Inspired by the Sivananda Cookbook.
This refreshingly healthy salad draws on three powerfully nutritious vegetables: beets, carrots, and watercress. With these veggies alone, you’ll get high amounts of fiber, vitamins, essential minerals, and phytonutrients.
YOGIC HEALTH HIGHLIGHT Salads, among other raw, light, foods are especially well- received by the body during the warm, summer months. In Ayurveda, yoga’s sister science, you can use food to balance your own body. So when the temperature is hot outside, eating cooling meals brings balance.
SUPERFOOD FAVORITE Have you noticed that walnuts are shaped like the human brain? This little cue from nature points us to one of walnut’s most healthful properties — their ability to contribute to brain health! Walnuts contain a healthful supply of omega-3 fatty acids for a healthy brain and body.
INGREDIENTS (serves 2–3)
- 1 bunch watercress, trimmed
- 1 bell pepper, sliced
- 1-2 raw beets, grated
- 2 carrots, grated
- 1⁄4 cup sunflower seeds
- 1⁄4 cup walnuts
- Juice of 1 grapefruit
- 1⁄4 cup olive oil
- Salt and pepper to taste
- Toss all raw ingredients together for your salad.
- Toast walnuts and sunflower seeds before adding them in (optional).
- In a separate smaller bowl, mix the grapefruit juice, olive oil, salt, and pepper.
- Pour the dressing over the watercress and vegetable mixture and toss again.