This is a quick, delicious salad that takes only twenty minutes to prepare. The dressing suggestions and modifications to balance your dosha are below.
Discover your dosha type here.
- 2 pounds washed and stemmed spinach (bitter, astringent)
- ¼ cup sliced radishes (pungent)
- ½ cup crumbled Gorgonzola cheese (sweet, sour)
- ½ cup dried cranberries or currants (sweet, sour, astringent)
- 1 cup honey-glazed walnuts, optional--recipe follows (sweet)
Toss all ingredients together and arrange on plates.
Honey-Glazed Walnuts, optional
- ½ teaspoon ghee (sweet)
- 1 cup walnut pieces (sweet)
- 1 tablespoon honey (sweet)
1. Heat the ghee in a skillet. Toss in the walnuts and sauté for two minutes or until golden.
2. Remove from heat. Add the honey and coat the walnuts well. Let cool completely before using.
Adding a little bit of salt to the dressing adds in this taste to make the salad a six taste meal. Here are a few ways to tailor this recipe with dressings to balance your dosha:
- Vata: Choose a poppy seed dressing (sweet) or a salad dressing made with a base of olive oil or sesame oil.
- Pitta: A sweet or astringent dressing made with olive oil will help pacify Pitta. Also, try adding avocado (sweet, astringent).
- Kapha: Try a Dijon mustard dressing (pungent) or your favorite spicy salad dressing. Reduce or completely eliminate the Gorgonzola cheese and add half a cup of cooked garbanzo beans (astringent) instead.
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