The Perfect Summer Salad

This week I made the perfect summer salad for Pitta season.  I was inspired by an amazing cookbook called Eat Taste Heal.  It was written by 3 Ayurvedic doctors and clearly outlines how to eat for your dosha.  Their website also has valuable information and resources about Ayurveda. 

This salad is refreshing and delicious.  I loved the creamy, cool dressing.

Dressing:

3 tablespoons sunflower oil

2 tablespoons Greek yogurt

2 tablespoons filtered water

1 tablespoon lemon juice

1 tablespoon chopped dill

1 teaspoon maple syrup

I blended these ingredients until smooth and stored them in the mason jar in the fridge.  It can be used for other salads up to one week.

Salad:

3 cups mixed greens (whatever is in season)

½ bunch watercress, stems removed, leaves rinsed, dried and torn into sprigs

12 thin slices of cucumber

1 avocado (cut into long slices)

Mix salad ingredients together and toss with the dressing mixture. 

This recipe is quick and ideal for a hot summer night.  The watercress adds an unexpected bit of spicyness.  Enjoy!