The Nutrient-Dense Salad That’s Been Keeping Us Supercharged
From our vitamin to our Instagram, we clearly like things clean and powerful. And we believe that science can be accessible, fun and a strong foundation for a healthy lifestyle. As a result, Luke Bucci, our head of Research and Development, is constantly fielding questions about what vitamins do in specific foods, and how to eat for certain results (like energy). Rather than keep all the stuff we’re learning to ourselves, we thought we’d find some fun new ways to share it.
First, we asked Luke for three nutrients that individually and collectively could really spring clean our health. His answer? Glutathione, a powerhouse antioxidant that sticks to unwanted compounds and escorts them out of the body. Vitamin C, a glow-worthy nutrient that helps remove heavy metals. Vitamin E, a major antioxidant that guards your cell membranes from the inside, shielding them from damage. Because all three work in slightly different ways, when you put them together they pack a big collective punch toward getting your cells healthy and you feeling great.
Next, we asked one of our very favorite chefs, Carolina Santos Neves, to dream up a recipe that deliciously delivers this power trio. Here’s what she did:
When taking on this challenge, I knew I wanted to incorporate seasonal ingredients with different textures, lots of greens, and good fats. I wanted to make something that flavor-wise reflected the task of recharging my body as I entered the new season and make sure it was ready to tackle on life with my best foot forward. And so that's what I did. I added avocado, because what's a salad without it. I added almonds for the crunch and protein, the beans for healthy carbs and the asparagus and spinach because the two scream out spring. As for the dressing, I chose fresh-tasting basil and paired it up with almond butter to add a level of creaminess, but without any dairy. The combination is very reminiscent of a pesto, but with a lighter, less overpowering finish. --Carolina
Spring Superfood Salad
For the salad:
- 1 5oz container baby spinach (glutathione, vitamin C)
- 1 bunch asparagus, ends cut off (glutathione, vitamin C, vitamin E)
- 1 ripe avocado, peeled and cubed (glutathione, vitamin C, vitamin E)
- 1/2 cup canned cannellini beans, rinsed (glutathione, vitamin E)
- 1/4 cup toasted almonds, chopped (glutathione, vitamin E)
- Salt and pepper to taste
For the dressing:
- 1 bunch basil leaves, rinsed (vitamin C)
- 1 thinly sliced shallots, caramelized (glutathione)
- 1 tablespoon almond butter (glutathione, vitamin E)
- 1/2 cup of water
- Juice of 1 lemon (glutathione, vitamin C)
- Preheat oven to 425 F.
- Place the asparagus into a baking sheet, drizzle with olive oil (also rich in vitamin E). Toss to coat the spears, season with salt and pepper.
- Roast until tender, about 25 minutes. Once cooked, set aside and let cool. Then, cut into thirds.
- In a mixing bowl combine spinach, avocado, asparagus and beans. Drizzle with dressing. Top with almonds. Feel free to add quinoa, or any additional protein.
Carolina Santos-Neves is a chef by trade, and a founding partner at both Comodo, and Colonia Verde, two Latin-American inspired restaurants in New York City. Raised in Brazil, Mexico, and New York, her cooking reflects her story through the flavors she’s grown to love. Santos-Neves was an editor at Epicurious for five years, and is a graduate of the Chef’s Training Program at the Natural Gourmet Institute. She's been talking food and dinner-partying it up with friends and strangers practically since birth. Aside from getting to open three business that she is proud of with people that she loves and admires, she’s appeared on the Today Show, filmed Facebook Live with both Food52 and Beyond Meat), and has written for several publications. That is all being said, most important part? Her favorite foods are coffee ice cream, Brussels sprouts, and tagine...but not together.