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Recipe Of The Month (February): Nutty Green Winter Salad with Zesty Spice Dressing

As the days get light and brighter its time to start ramping up the fat burning with pungent spices, light beans, bitter greens and stimulating citrus and we got it all in this recipe!

Spring has arrived - it's time for a change

February to March is a delicious transition point between Winter and Spring proper where we move from eating hearty stews and soups to colourful warm salads. These bitter feasts are the perfect way to initiate gentle cleansing before what would have once been the 'hungry gap' and before full detox season is in full swing by April.

This recipe is an AyurLife adaption of other popular warming winter salads, using some of Ayurveda's most renown cleansing spices and herbs to make a delicious zesty, metabolism-boosting dressing that will wake up all of your senses!


For the salad

  • 10 almonds soaked, peeled and halved

  • 1/3 of a small winter squash

  • 1/2 avocado

  • Medium bunch kale

  • Small handful green beans

  • 1 tsp rice bran oil

  • 200ml water

  • Small bunch fresh coriander, washed and finely chopped

For the dressing

  • 1 garlic clove, grated

  • 1/2 tsp turmeric

  • 1/2 tsp ginger powder

  • 1 tsp balsamic vinegar

  • 1 orange

  • 1tsp honey

  • 1tsp flax seed oil


  1. Soak the almonds overnight in double the water

  2. Pre-heat the oven to 180 degrees C

  3. Peel and cut the squash in 2cm cubes, place on a baking tray, coat in oil and salt and roast for 20-25 minutes

  4. While the squash is roasting, wash the kale and green beans, remove tough ends and finely chop

  5. Add the green to a medium pan with the water and place on a low heat

  6. Steam the greens for 5 minutes into they are softened

  7. Once cooked, strain the greens, add them back to the pan with the lid on and and then leave for 10-15 until serving.

  8. Wash and chop the avocado into slices and place neatly in a bowl

  9. Half way through cooking the squash, take it out of the oven, turn the pieces over and put back in the oven

  10. While the squash is finishing, make the dressing by adding all the ingredients together (ideally in a jar) and whisk or shake

  11. Next, lightly toast the nuts until golden ready for topping the salad with

  12. When the squash is cooked through and golden brown, remove from the oven, and mix with the green in the pan

  13. When mixed well, serve next to the avocado

  14. Finally, drizzle the dressing on your salad, top with the crunch almonds, chopped coriander and enjoy!

Loving this and want to learn more?

EATING Ayurveda: 🎃Need inspiration on what to cook in Winter? Check out more recipes here

Not sure where to start with organic? Check out the amazing, incredible RIVERFORD FARM - they stole my heart many years ago for being a beautiful, authentic, ethical, democratically-run business with the best interest of the planet and farming at heart.

Living Ayurveda: 🎃Do you want to know how to stay healthy and well this Winter? Check out our Winter Lifestyle tips here

LEARNING Ayurveda: Do you want to learn more about Ayurveda? Want to know about your mind body type and imbalances, your Agni (digestive fire) type, your mind type, how to detox and the best daily and seasonal routines for you? Join our next Introduction to Ayurveda for Self-Healing Course.

GROWING with Ayurveda: 🤝 Do you want a whole unique meal-plan created just for you with foods specific to you, your Agni and your dosha? Check out our MY-AYURLife plan here

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