The Reinvention Issue of Tracy Anderson Magazine features 46 original recipes to reset old habits and redefine healthy eating as a rejuvenative practice in a balanced lifestyle. In collaboration with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo, Tracy curated this collection to create total-body wellness. Each recipe was designed with unique flavor and nutrient profiles, carefully crafted to elevate the palate and nourish the entire body.
Today, we’re bringing sunshine into the kitchen with our Zesty Green Spring Salad. In the warmer months, there’s nothing better than a fresh salad with crisp greens and bright lemon flavor. The recipes developed for Tracy Anderson Magazine champion seasonal ingredients and nutrient density, but also celebrate the sensory pleasures of food. For this salad, we’re inspired by the feeling of drinking your first glass of homemade lemonade, the smell of fresh mint in the air.
Here’s the breakdown on the Zesty Green Spring Salad:
- It’s 100% plant-based, vegan, and gluten-free.
- This salad is simple to throw together–perfect for a quick lunch or weeknight dinner.
- It’s a dish packed with diverse vitamins.
Many of us take daily supplements to reach the recommended daily values of vitamins and minerals. However, the consensus among nutritionists is that consuming your vitamins through food is the best way to optimize your intake and fortify your body. Our in-house Functional Nutritionist Olivia Peláez, MS, FMCHC, celebrates this nutrient-packed dish: “This powerhouse salad combines a variety of phytonutrient rich greens like arugula, collard greens, and zucchini with a light zesty lemon dressing.”
The super ingredient? Collard greens. In America, we tend to cook collard greens down significantly, but Olivia suggests another approach: “Collard greens are best eaten raw or lightly steamed, as they are exceptionally high in vitamins A, C, and K.” This salad is the perfect way to make raw collard greens deliciously bright.
A Question of Digestion
Science is only beginning to unpack the importance of our digestive system, redefining the gut as the “second brain.” Anything we can do to optimize our digestion can directly impact our cognition, mental health, energy levels, skin health, and physical performance. Olivia notes the unique health benefit of one special ingredient: “In addition to providing dynamic flavor to recipes, mint also helps relieve indigestion.” If you’re looking for a dish that is fresh, bright, and makes you feel as good as it tastes, look no further than this Zesty Green Spring Salad.
Zesty Green Spring Salad
- 2 oz. baby arugula
- 4 oz. collard greens, chiffonade
- 1⁄2 or 1 oz. fresh mint, chiffonade
- 1 zucchini, thinly sliced
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
1. Combine arugula, collard greens, fresh mint, and zucchini rounds in a large bowl.
2. Whisk together lemon zest, lemon juice, oil, and honey. Season with salt and pepper to taste. Pour over salad and serve.
For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on tracyanderson.com.
Categorized under Recipes