Recipe: Lemon Spring Greens
As winter transitions into spring, our bodies naturally crave lighter, cleansing foods to support digestion and renewal. This Lemon Spring Greens recipe perfectly embraces seasonal eating, combining vibrant, nutrient-rich greens with a zesty, warming marinade. Packed with bitter greens, digestion-boosting spices, and healthy oils, this dish is both delicious and balancing for the body.
Try this simple, flavorful Lemon Spring Greens recipe to bring freshness to your late-winter meals!
| Ingredients | Amount |
| Fresh spring greens | 500 mg |
| Fresh toasted sesame, sunflower or pumpkin seeds | 1 tsp |
| Lemon, juice and zest | 1 |
| Organic sesame (warming), or coconut (cooling) or virgin olive (grounding) oil | 2 oz |
| Himalayan salt | A pinch |
| Fresh ground black pepper | A dash |
| Fresh grated ginger, garlic, turmeric or all three, for digestive supports | 1/2 tsp |
Method
- For one minute, high speed blend the zest and juice from the lemon with the additional marinate ingredients. Adjust seasonings to taste. Set aside.
- Prepare 500gm of fresh spring greens in any combination (nettles, chard, dandelion, spinach, chickweed, sorrel) by slicing into thin strips. Steam 3-4 minutes, just enough to maintain a bright green colour. Once cooked, drain the spring greens in a colander, quickly pat dry with paper towel, then tip back into the pan.
- Give the dressing another good shake, then drizzle it over the greens. Using tongs, gently toss the spring greens in the marinate while they are still hot, then transfer to a bowl, sprinkle with toasted seeds and serve straight away. Feeds 3-4 as a side dish.