Farmer's market salad with lime coconut dressing

The key to this recipe is really using it as more of a guideline to whatever fresh veggies are in season at your market. The formula is pretty simple: crunchy and colorful vegetables tossed in a zingy dressing and topped with a generous hand of fresh herbs. The forbidden black rice adds another color here and a nice chewy component. Black quinoa could sub in nicely. Hope it's sunny where you are and you're able to eat this outdoors with people you love! 

Radish, carrot, mint and cilantro salad with lime coconut dressing
Functional medicine and nutrition: grating carrots

Farmer's market salad with lime coconut dressing
Serves 6, dressing adapted from Food52

Dressing: 

Juice of 1 lime (about 1/4 cup)
2 1/2 TBS fish sauce (I like Red Boat)
1/3 cup full-fat coconut milk (give the can a good shake to combine the fat and water)
1 TBS raw honey
Zest of 1 lime (about 1 to 2 tablespoons)
2 TBS fresh lemongrass, finely chopped (this video was helpful)
1/2 serrano pepper, seeded and minced
1 garlic clove, minced
2 TBS finely chopped fresh cilantro
1 TBS finely chopped fresh mint

Salad: 

3/4 cup dry forbidden black rice
1 bunch of radishes, thinly sliced
2 cups sugar snap peas, sliced thinly on the bias
1 small cabbage, cored and thinly sliced
1 small bunch of carrots, grated
1/2 cup cilantro leaves, roughly chopped
1/2 cup mint leaves, roughly torn
 

Start the rice. Rinse the black rice a couple of times. Bring 1.5 cups of water to a boil in a medium saucepan with a good pinch of salt. Add rice. Bring down to a simmer. Cover and cook 25 minutes. Let rest and then fluff. 

Combine all dressing ingredients in a blender and blend until smooth. Taste for seasoning, adding salt or lime to taste. 

When rice has cooled, toss it with all the vegetables. Add dressing. Toss to coat well. Taste for seasoning and serve. 

Anti-inflammatory forbidden black rice
Farmer's market salad: functional medicine and nutrition

Asparagus salad with ginger and sesame

It's asparagus season which means spring is in full bloom! The New York Times did a great feature on three recipes to take advantage of the season. I highly recommend all three, especially if you want to spice up the usual roasting route. But, there was something particularly special about this raw preparation that I'm sharing here. It's crunchy, fresh and zesty from a ton of ginger and would go well with avocado, grass-fed steak or wild salmon. 

Food as medicine: asparagus salad with ginger and sesame
Anti-inflammatory asparagus salad
Seasonal recipe: asparagus salad with ginger and sesame

Asparagus salad with ginger and sesame
serves 6, adapted from NYT recipe by David Tanis

1.5 lbs fat asparagus
2 TBS rice vinegar
1 TBS grated ginger (I used about 3/4 TBS and found that the ginger packed a good punch. The full tablespoon will have some added heat)
2 garlic cloves, minced
1/2 TBS raw honey
1/4 jalapeño, seeded and minced (can increase if you like more spice)
2 tsp toasted sesame oil
1/2 cup green onions, thinly sliced
sea salt and pepper


squeeze of lime juice, to taste
torn mint leaves, for garnish
cilantro sprigs, for garnish

To make the dressing, mix together the rice vinegar, ginger, garlic, honey, and jalapeño. Whisk in the sesame oil. Taste for salt and pepper. 

Prepare the asparagus by snapping off the tough ends. Then, peel any tough skinned spears with a vegetable peeler by running the vegetable peeler from about half way down the spear towards the bottom. Slice the prepped spears on a diagonal into thin slices (about 1/4 inch). 

Place sliced asparagus into a bowl. Add green onions. Season with salt and pepper. Then toss with dressing. Add a squeeze of lime and adjust seasoning. Garnish with mint and cilantro and serve chilled or at room temperature.