Ready for another knock-out salad? Our friend Emily over at Models for Wellness approached us for a collaboration about healthy and whole eating. Models for Wellness is a group of models in NYC who came together to inspire holistic changes in people’s diets and lives. Says Emily, “We’re on a mission to change the way people think about body image. We want people look up to models as role models in health, instead of dieting and going down the wrong path to achieve the ‘ideal’ body image that society makes even us models believe we need to achieve.”
We love that message, and we had Emily share one of her favorite recipes with us, this superfood salad. Not only is she gorgeous and positively glowing, she’s got fabulous taste for nourishing food. This salad is satisfying enough to eat it for dinner, and perfect for taking leftovers to work. It’s similar to our nourish bowl, but we love that the dressing is super simple: a squeeze of lime juice and drizzle of olive oil. We hope you love it as much as we did! Check out Emily’s description of the salad below:
As models, our job is to feel and look our best, which begins with some time in the kitchen knowing what will nourish us and keep us healthy and glowing! This salad is a model favorite as it’s lean, yet packed with loads of great veggies and proteins that are great for skin, energy, and mental health! I love this salad because it can be eaten at dinner or lunch, which means you can make enough for dinner and have leftovers for lunch the next day! It also doesn’t feel like you’re eating a salad; it’s very filling and definitely hits the spot where other salads come up short!
This superfood salad is packed with the green goods: raw spinach, mesclun (mixed greens), cilantro and cucumber are a great combo because spinach, cilantro and mesclun have lots of energizing nutrients and colors (vitamins), and cucumber is good for hydration, which is important in keeping glowing skin! For the greens, I like to measure in handfuls because if you are a big person you will have a big handful, a smaller person will have a smaller handful and nutrient needs tend to change depending on the person.
The wild rice is great because it’s a whole grain and makes the salad something that ‘hits the spot’ — which could make the difference in you choosing the salad more frequently from now on! It’s lower on the glycemic index than most grains, and it tastes good too. The sweet potato and radish are grounding root vegetables, which are in season for the winter. They are packed with a variety of different nutrients that your body craves in the winter. Eating seasonally is always better for the mind+ body. The avocado, raw seeds and olive oil will give you a good dose of the good fats and protein, which is also great for a glowing complexion and keeping your energy levels stabilized throughout the day.
Check out more about Models for Wellness at www.modelsforwellness.com.
Depending on the month, you can find several of these ingredients at the Indy Winter Farmer’s Market – we used beets and mixed greens.
- 1 large sweet potato
- ½ cup cooked wild rice
- 1 raw beet
- 2 radishes
- ¼ cup shredded cucumber
- ½ avocado
- 2 tablespoons chopped cilantro
- 1 handful spinach
- 1 handful mixed greens
- 1 lime
- 1 tablespoon olive oil
- 1 tablespoon pepitas
- Preheat oven to 450°F.
- Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.
- Meanwhile, prepare the wild rice according to the package instructions.
- Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.
- To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or peptias.