Teacher’s Ta­ble

Stock up on spring greens to put to­gether this sim­ple yet savo salad from Natasha Ri­zopou­los. founder of the Align Your Flow vinyasa sys­tem.

Yoga Journal - - Contents -

Align Your Flow founder Natasha Ri­zopou­los turns a sim­ple salad gourmet.

Natashia Ri­zopou­los's Spring Salad

SERVES 1-2

"I en­joy this salad nearly ev­ery day for lunch. It's the perfect mix of crunchy and creamy tex­tures. Plus, the com­bi­na­tion of plant pro­teins and healthy fats keeps me sat­is­fied un­til din­ner­time. You can switch it up by adding more veg­gies or toss­ing it with bal­samic vine­gar in­stead of lemon juice."

1 cup spring greens (like arugula or baby kale), torn 1 medium car­rot, peeled and grated 1/2 av­o­cado, diced 'A cup wal­nuts, chopped 1/4 cup salted, roasted pump­kin or sunflower seeds 2 oz hard, aged cheese, cut into bite-size pieces (Gouda, Gruyere, or Manchego are my go-tos) 8 cherry toma­toes, halved 1/2 lemon, juiced 2 tbsp olive oil V2 tsp salt (I like Hi­malayan or Mal­don) 1/4 tsp freshly ground black pep­per

In a bowl, toss greens, car­rot, av­o­cado, wal­nuts, seeds, cheese, and cherry toma­toes. Top with lemon juice, oil, salt, and black pep­per. En­joy!

NU­TRI­TIONAL INFO (FOR 2 SERV­INGS) 522 calo­ries per serv­ing, 45 g fat (10 g sat­u­rated), 18 g carbs, 6 g fiber, 18 g pro­tein, 487 mg sodium

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