Oh how I love summer and summer salads. Throw on a little feta and balsamic vinaigrette and I could eat just about anything.
There really is value in eating seasonally. As the seasons change, so does our body’s needs. Nature tends to know when and what is best. According to the 5 elements of Chinese medicine, each food contains its own energetic and thermal property and when eaten at appropriate times, for instance when foods are in season, you can use these foods to keep you in tip top shape.
Some of our favorite in season summer foods are true powerhouses.
Check out this fresh and tasty summer salad from Cooking Classy.
The ingredients according to the 5 elements of Chinese medicine and their energetic actions and medicinal uses are as follows:
*Asparagus: Sweet, bitter and cold. It enters the lung, spleen and kidney channels. It works to clear heat and eliminate dampness, moistens dryness of lungs with long lasting cough, excessive thirst and constipation.
*Tomatoes: Sweet, sour and slightly cold, the tomato enters the stomach channel. It is great for clearing heat, calms and soothes the liver, moistens dryness, quenches thirst, quickens blood, is great for mouth sores and canker sores, red eyes, and dizziness.
*Walnuts: Sweet and warm and enters the kidney and lung channels. Walnuts strengthens and supports the kidneys – the essence of the body as well as how we age, warms the lung, moistens intestines and promotes bowel movements, wheezing and coughing, lowered immune system, low back pain and lower leg weakness, impotence, frequent urination, fertility.
*Black pepper: Acrid and hot, black pepper enters the stomach and large intestine channels. It helps to disperse phlegm and resolve toxins, aids in digestion and relieves food accumulation, hiccups, and diarrhea.
*Olives: sweet, sour, and astringent, enters the lung and stomach channels. Olives moistens lungs, treats dry and sore throat, dry cough, coughing with blood, treats long lasting diarrhea.
Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
Yield: About 7 servings
- 6 Tbsp balsamic vinegar
- 1/4 cup olive oil
- 2 tsp dijon mustard
- 2 tsp honey
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 2/3 cup chopped walnuts, toasted
- 4 oz feta cheese, crumbled (scant 1 cup)
- Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
- Add asparagus to boiling water and allow to boil until tender crisp, about 4 – 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).
- Recipe source: Cooking Classy