This delicious, satiating salad incorporates all 6 tastes of Ayurveda. This dish is lovely served with fresh basmati rice with mustard seeds. Friendly to all three doshas.
The paste can also be used as a salad dressing.
The chlorophyll in the celery aids digestion and gives fiber to the colon to support healthy elimination. Celery contains a lot of water, supporting Vatta and giving Pitta a break from heavy oils. The pumpkin seeds are excellent for parasites.
Serves 4 people
1 parsnip, peeled and shaved into strips (or grated)
3 stalks of celery, outer ridges shaved off and then chopped into ½ inch squares
2 cups mung bean sprouts
1 handful of fresh endives
1 ½ cup fresh coriander leaves
2 cups fresh parsley leaves
10 tsp pumpkin seeds
3 dates, fresh, pitted
2 tsp cumin seeds
A pinch of ajwan seeds
Juice of 1 lemon
1 tsp Braggs Liquid Aminos
3 tsp Japanese Umeboshi vinegar or balsamic vinegar
½ cup olive oil
Preheat the oven to 350 degrees. Put pumpkin seeds in a small pan and roast in the oven for 5 minutes.
In a medium sized bowl, combine avocado, coriander, parsley, dates, cumin seeds, ajwan seeds, lemon juice, Umeboshi vinegar, Braggs Liquid Aminos and olive oil. If the combination is too thick, you can add water.
Put all ingredients together in a blender and blend on low until it forms a soft paste. You don`t want the paste to be too thick.
In a large bowl, combine parsnip, celery, sprouts and endives. Add the roasted pumpkin seeds.
Add the paste and mix all ingredients together.
If the consistency of the salad is too dry, add more oil according to your dosha.
Serve and enjoy!
For Vatta: replace pumpkin seeds with walnuts.
For Pitta: replace pumpkin seeds with sunflower seeds.
For Kapha: use smaller amount of pumpkin seeds; add cayenne or a pinch of fresh hot pepper.