Spring Anti-inflammatory Salad


Butter lettuce

Watermelon radish


Shaved asparagus

Pomegranate seeds

Grilled zucchini (with dressing on it)

1 Package Pineapple Ginger Fusion

Lemon Turmeric Dressing:

1 cup plain yogurt of choice

2 tablespoons EVOO

1 fresh lemon juice and zest

1 clove garlic

1 ½ tsp turmeric

salt and pepper

1 ½ tsp ginger, paprika or chili powder


  1. Layer lettuce, radishes and in-season veggies/fruits in a salad bowl
  2. In a separate bowl, whisk together all of the dressing ingredients, adding the EVOO (extra virgin olive oil) last
  3. Top the salad with the dressing
  4. In place of croutons, add pineapple ginger fusion clusters
  5. Enjoy!

Of course you can use any kind of lettuce or inseason veggies and fruits all year round.

Download a PDF of the Recipe