I’m sure it will come as no news to you that a balanced diet starts with one beautiful word: salad! Everyone knows that a good salad can kick-start your health like nothing else. (I eat them EVERY DAY. I simply love them.) All my gushing aside, salads are an excellent source of fiber; they provide a significant portion of your daily veggie needs; and they will give you sustainable plant-based energy to power you through your busy schedule.
But diversifying your “go to” salad can sometimes be challenging. And, not to make a pun, but it’s always good to “mix things up.” So here’s a new one to add into your repertoire: a White Bean and Pepita salad that’s a simple yet satisfying recipe, which can be enjoyed anytime of year. The beans and pumpkin seeds pack a serious protein punch, while the cleansing properties of radishes and baby greens keep your metabolism and immune system running smoothly. Pepitas are also one of the richest sources of iron and B-vitamins found in plants, which is especially motivating because these minerals and vitamins are essential for increasing energy and stamina.
And though tomatoes and cucumbers may be a staple of many salads, frankly, it’s with good reason: these are fantasticly high water and fiber-rich fruits. Yes, fruits! So, not only are you stocking up on vegetable servings, but you’ll also be getting your daily fruit needs met from two very low-sugar options. A light drizzle of yacon syrup (a low glycemic sweetener) and tangy lemon juice complements the fresh notes of dill and rosemary to tie everything together. PS: If you don’t have these rosemary pepitas on hand, you can certainly use unseasoned ones as well – the results will still be exceptional.
Makes 4 servings
8 packed cups baby lettuce leaves
¾ cup cooked white beans
2 small english cucumbers, sliced thin
4 radishes, sliced thin
8 cherry tomatoes, quartered
½ cup Chia-Rosemary Pepitas
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons yacon syrup
sea salt & cracked black pepper
handful fresh dill
In a large mixing bowl, combine the lettuce, beans, cucumber, radish, tomatoes and half of the pepitas. In a small bowl, whisk together the olive oil, lemon juice and yacon syrup. Pour over the salad, and add salt and pepper to taste. Lightly toss by hand. Transfer to 4 serving plates, and sprinkle with remaining pepitas and fresh dill. Serve immediately.
Originally posted on NavitasNaturals.com. Recipe by Julie Morris.
