Celebrate spring with this light and refreshing salad that is beyond delicious and a fantastic way to bring in the warm weather. Incredibly nourishing and colorful with lots of fresh flavors from seasonal veggies, lemon and mint AND an excellent source of antioxidants like vitamin A and C, E, K iron and gut-healthy fiber for improved digestion!
15-20 heirloom carrots or 4 medium carrots, cut into 2-3 inch sticks
¼ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. paprika
¼ tsp. ground coriander
1 tsp. Sea salt
1/8 tsp. pepper
1-2 tbsp. avocado oil
2-3 tbsp. extra-virgin olive oil
Juice of 1 lemon
1 bunch asparagus
1 bag frozen green peas
8-10 radishes, thinly sliced
½ cup fresh mint leaves
½ cup toasted pumpkin seeds
Preheat oven to 400 degrees.
Combine carrots in a bowl with chili powder, cumin, paprika, coriander, 1 tbsp. avocado oil, ¼ tsp. salt and 1/8 tsp. pepper, tossing to coat. Spread on to a baking sheet and roast until tender, about 20 minutes.
Remove woody part of asparagus (bottom 1-2 inch), and slice each stalk in half lengthwise. Bring pot of water (about 5 cups) and ¼ cup salt to a boil over high heat. Add asparagus and peas, and cook for 1 minute. Transfer asparagus and peas to a large bowl of ice water, and let sit about 1 minute until cold. Then drain and set aside.
Place pumpkin seeds on tray, drizzle or mist with olive oil. Sprinkle with sea salt and toast on low until lightly browned.
To assemble salad, in place carrots, asparagus, peas, radishes, mint and pumpkin seeds in a large bowl. Add remaining olive oil and lemon juice. Add chopped chicken and toss to combine. Season with additional salt and pepper if needed.