It’s finally the beginning of Spring here in Copenhagen! The trees outside my house are no longer naked, I can have dinner with the sun still shining and almost best of all, Spring produce is on the shelves. This week I arrived home from the market full of Spring greens and purples and was craving all of the beautiful flavours in one meal, which is where the idea for this Fully Loaded Spring Green Tacos was born. Soft tortillas are stuffed with mint tahini massaged purple kale, grilled asparagus, spring onion lentil salad, sprouts, and mashed avocado with mint. Keep reading and get your Spring on!
Nutritionally Loaded Tacos
Do you ever have those moments in which you feel you’re eternally grateful that the food you’ve been eating on repeat is actually good for you? And that if it weren’t, you’d probably still eat it because it’s so damn delicious? Asparagus is one of those for me – I just can’t get enough of it – and lucky for me, it’s packed with nutrients. The bright-green vegetable is packed with vitamin A, C, E, K, B6 as well as folate, iron, calcium, protein and fibre. Vitamin E in particular is an important antioxidant which helps strengthen our immune system and protects our cells from the harmful effects of free radicals. One important thing to note however is that our bodies absorb Vitamin E better when eaten with fats, so don’t leave the avocado or tahini out of this recipe!
Mint it up!
I use mint a lot in this recipe, but I promise it’s completely called for. There’s something about it that just enriches every green it is paired with and adds so much freshness to every bite. Mint is mixed into the mashed avocado, in the tahini that massages the kale and if you’re as big a fan of the stuff as me, in the asparagus. It’s also does pretty magical stuff in our bodies. The aroma in mint activates the salivary glands in our mouth and the glands that secrete digestive enzymes, therefore facilitating digestion. It’s also a quick remedy for nausea, it’s a natural stimulant and it relieves congestion. Put it in your food, in your water and your tea- just get it in your body.
Fully Loaded Spring Green Tacos
Tahini Massaged Kale:
1 big bunch purple kale (or regular), stemmed
10 mint leaves
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup (or honey)
1/4 tsp sea salt
3 tbsp water
Wash the kale well and set it aside to dry for a few minutes. In the meantime, combine the tahini, lemon juice, maple syrup, sea salt and water and mix until combined and creamy. Pour the mixture of the kale, and massage it with your hands for a couple of minutes until it is soft. Set it aside.
Spring Onion Lentil Salad
1 cup cooked black, brown or green lentils
1/2 spring onion, chopped finely
1/4 tsp salt
1/2 tbsp olive oil
1 tbsp apple cider vinegar
1 handful chopped coriander
Simply toss everything together and set aside until it’s time to put the tacos together.
1 tbsp olive oil
1 bunch green asparagus, sliced in half
1/8 tsp salt
5-6 mint leaves, chopped
Heat olive oil on medium heat, toss in the asparagus, salt and mint leaves and sauté for 5-6 minutes until the asparagus is tender and bright.
Mint Mashed Avocado
1 ripe avocado
5-6 mint leaves, finely chopped
1 lemon, juiced
1/8 tsp salt
Pinch of paprika
Make this one last, so the avocado remains green and vibrant. Mash the avocado and add in the mint leaves, lemon juice, salt and paprika.
6 small soft tortillas
Heat up your tortillas, and put everything together. I tend to order it the way I’ve ordered the recipe: kale first, then the lentils, then the asparagus and finally the mashed avocado securing everything in its place. I then top it with sprouts and some spring onions. Enjoy!