Being on this cleanse has given me the opportunity to cram in the veggies, even more than I already do. I made a huge and simple pot of vegetable soup on Monday that I have been eating from all week-long, with the weather being a bit cooler, it has been perfect. When I got home last night I was so hungry, I couldn’t even wait for the soup to heat up, so I threw this salad together quick as a little starter before the soup. It is based on a recipe I saved from Whole Living, but the original recipe called for pomegranate instead of cranberries. However, it isn’t in season quite yet and I was unable to find any at the market so I thought the dried cranberries sounded like a great substitute. I also went with baby spinach instead of flat leaf spinach. The salad was so refreshing and light, the crunch from the sunflower seeds and the subtle sweetness from the cranberries were perfect together. What Whole Living said about this recipe “The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create dopamine. The avocado’s vitamin B6 produces serotonin, a calming neurotransmitter.” Even better.

Spinach Salad with Dried Cranberries and Avocado
serves 6

1/4 cup dried cranberries
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups organic baby spinach, well washed and dried
2 tablespoons roasted, hulled sunflower seeds
1 Hass avocado

In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and cranberries with dressing in bowl. Transfer to a serving platter.

Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.