As a part of the Bridge to Health of our Bridge to Health Spring Cleaning Seasonal Detox we are focusing on spring green vegetable. This week I created this semi-warm salad with leeks and spinach. This salad only took 20 minutes to prep including time to take pics and post to Instagram!
2 whole leeks, thinly sliced. Be careful to make sure you have cleaned the sand out that catches between the leaves.
1 cup bone broth, chicken or beef, or vegetable broth, your choice
10 - 12 mini-bell peppers, roasted and sliced
4 cups of spinach in a large salad bowl
6 - 8 kumquats, a wonderful sweet and sour fruit that brings a brightness to any dish you use them in.
Roast the peppers first. We use an old BBQ warming rack, but there are roasting racks you can buy on-line
Slice the leeks and place in a wok or large frying pan with the broth. Steam stir fry with no oil until softened
Remove the peppers from the grill, and soon the leeks from the fire.
Place the leeks in a bowl to cool and
Slice the peppers into rings.
Thinly slice the kumquats
Toss peppers, leeks, kumquats and spinach in the bowl with the dressing below and serve with the dressing below, or any dressing of your choice.
Juice of one large or two small grapefruits a sweeter variety if you have it. If not add a bit of raw honey to taste.
1 bunch of cilantro finely chopped and then mulled in pestle to release it's full flavor.
3/4 cup of oil of your choice, avocado, walnut or olive oil are all good choices
1/4 cup of rice vinegar
Salt to taste
Place all ingredients in a mason or ball jar with the lid tightly in place, shake until emulsified, then pour over the salad.
For the Detox we are eating only fresh fruits and vegetables, but this salad is excellent served with steamed rice, quinoa, rice cakes or any whole grain cracker of your choice. Adding some walnuts as a topper will bring more texture. Any nut or seed you like would be good!
Passing on my experience with natural foods and sharing recipes from others as well.