Green Spring Salad



It’s finally getting warmer here in Iceland! That makes me so happy! Even though it’s still kinda dark, cloudy and always rainy and windy. At least it isn’t freezing cold anymore!

First day of summer was yesterday here in Iceland and luckily the sun was out.
(there was a bit snowing too, but hey, some sun is more then no sun!)

I celebrated the sun and the summer with a two hour hike in my new vibram five fingers shoes, and an hour of bike riding to school and back. It was a very good day. Also because I spent a lot of time playing the piano. That’s always a very good idea. Then this salad made it perfect.



I like making my salads super colourful and sweet so they remind me that summer is coming. This salad especially reminds me of summer because it’s sweet and light but also very filling. And it’s so colourful and vibrant!

I also like making salads that don’t require endless time of chopping and cutting. This salad took me about 15 minutes to make. And that’s how it should be! Now I spend much less time cooking after I started this raw food journey, and I love it!

I might spend more time eating though.., but that’s not a bad thing ;).



Green Spring Salad (for one)

150 gr mixed salad greens
Handful arugula
3 small carrots
1 very small apple
Handful of red grapes
1/2 cup fresh green peas
1 ear of fresh corn
1 small avocado
1 green onion
Juice from half a lime

1 tbs tahini
Juice from one lemon
1 tsp cumin powder


Grate your carrots and the apple and cut the grapes in half. Mix them with the greens and arugula in a large bowl with the peas and corn. Sprinkle with chopped green onion and avocado and squeeze the lime over everything.

Mix tahini with the lemon juice and cumin powder until incorporated and add water to your desired consistency. Pour over your salad and mix well together! Let the salad sit for a few minutes so the flavours will mix better together. Enjoy!

Note: If you can’t find fresh peas and corn you could also use frozen. I do that when it’s not available in Iceland, but it’s blanched though, not raw. Sometimes frozen vegetables are just so much better and fresher than the bland ones that have been sitting in the fridge for weeks…




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