BBQ Spring Salad
Here is a super healthy spring salad that is packed with nutrients (and NOT with lectins)! If anyone has read The Plant Paradox, Dr. Gundry writes about how lectins can be hard to digest and some foods are higher in them than others.
Luckily many of the low lectin vegetables are just coming into season so you can find them at your local grocery store, farmers market or backyard. Arugula, radish, asparagus and radicchio are all ready in early spring so get them at their peak ripeness. Lots of these vegetables are also quite bitter, which helps boost fat digestion and supports the liver. Bitter greens are a great perfect foods to add into your regular grocery list to support these organs and also get tons of good fibre, vitamins and minerals. My favourite is arugula, which a grew this year in my garden. I love it in salads, on flatbreads or on squash soup.
If you're starting up your BBQ this weekend, try this recipe! It pairs well with sunshine and Okanagan white wine (not sure about the lectins in that though… ;)
BBQ Spring Salad
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2 chicken breasts
1 tbsp lemon juice
2 tbsp fresh dill (or 2 tsp dried)
1 tbsp olive oil
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½ bundle asparagus
sea salt
6 cups arugula
2 cups radicchio - chopped
2-3 radishes - sliced
2 tbsp goat cheese or ½ avocado (dairy-free)
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Lemon Dill Vinaigrette
⅓ cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
2 tsp dijon mustard
1 tsp honey
2 tbsp chopped fresh dill (or 2 tsp dried)
½ tsp sea salt
⅛ tsp black pepper
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Directions:
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1) Marinate chicken breast in 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp fresh dill and sea salt for minimum 30 mins.
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2) Once marinated, preheat BBQ. Add chicken to BBQ and grill ~15 minutes or until internal temp is 165F. Lightly toss asparagus in olive oil and sea salt and BBQ for ~10 minutes or until tender.
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3) While chicken and asparagus grill, combine arugula, radicchio, radish and goat cheese in a large salad bowl.
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4) Whisk or shake (in a jar) together viniagrette ingredients and set
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