A crisp spring salad featuring tender asparagus, peppery watercress, and sweet pear—designed to support gentle detoxification and welcome the season's renewed energy.

SERVES 2
GLUTEN-FREE | VEGAN

Spring is nature's invitation to shed what no longer serves us and embrace lighter, brighter nourishment. This salad embodies that philosophy, combining the season's finest ingredients to support your body's natural cleansing processes.

Asparagus, one of spring's most celebrated vegetables, is a natural diuretic that supports kidney function and helps flush excess fluids. Paired with peppery watercress—a powerful liver tonic—and creamy white beans for sustained energy, this salad is both deeply nourishing and wonderfully satisfying.

The addition of sweet, juicy pear balances the bitter greens, while toasted walnuts provide omega-3s and a satisfying crunch. This is spring on a plate: fresh, vibrant, and designed to help you feel your absolute best.

Ingredients

• 1 bunch asparagus (about 12 spears), woody ends trimmed
• 2 large handfuls watercress
• 1 cup baby spinach
• 1 ripe pear, thinly sliced
• ½ fennel bulb, shaved thinly
• ¼ cup walnuts, lightly toasted and roughly chopped
• ¼ red onion, thinly sliced
• ½ cup white beans (cannellini or butter beans), rinsed and dried
• ¼ cup fresh dill, roughly chopped

Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp raw honey or maple syrup
• Sea salt and black pepper, to taste

Method

1. Blanch asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Plunge into ice water, drain, and cut into thirds on the diagonal.
2. Arrange watercress and spinach on two serving plates. Top with asparagus, pear slices, shaved fennel, and red onion.
3. Scatter white beans and fresh dill over each salad.
4. Whisk together all dressing ingredients in a small bowl until emulsified. Drizzle generously over salads.
5. Finish with toasted walnuts and an extra crack of black pepper.