This is a warm and satisfying salad for Kapha in the Winter season. Amaranth leaves, red pepper, and pears provide a vitamin and mineral packed, anti-oxidant rich salad base. Walnuts provide omega 3 fatty acids and vitamin E as well as acts as a brain-tonic (contains lecithin which is a precursor to acetylcholine,a neurotransmitter). Walnuts also help balance Kapha (when taken in small quantities) by provoking Vata with its’ astringent property from the tannins. In addition, natural enzymes in the green papaya and heating properties of the mustard oil, red chili flakes and cayenne stimulate the digestive fire or “agni”.
- 1 large bunch of amaranth or spinach leaves (washed and spinned)
- 1 med pear (thinly sliced)
- 1 med onion (thinly sliced)
- 1 green small papaya (chopped or shredded)
- 1 red bell pepper (sliced)
- 2 tbsp mustard oil (1 tbsp for sautéing pears, and the rest for the dressing)
- 1 tbsp raw honey
- 1 tsp whole grain dijon mustard
- pinch of cayenne pepper
- pinch of Himalayan rock salt
- ½ cup walnuts (tossed in 1-2 tbsp honey)
1. Wash and cut all the vegetables
2. Toss walnuts in 2 tbsp honey, spread on parchment paper and bake for 10 min or until golden crisp
3. Heat oil and sauté onions, then add sliced pear and red chilli flakes until onions and pear caramelize
4. Wisk honey, Dijon mustard, salt and cayenne pepper into mustard oil
5. Add all remaining ingredients to the sautéing pan with caramelized pears and mix well over low heat for 1 min.
6. Garnish with toasted walnuts and serve immediately.