No matter what the weather is doing outside, hints of spring are in the air. And, with the first signs of the budding season, our thoughts–and taste buds–tend to turn to its quintessential flavors. This simple salad captures all of these with its crisp, fresh, young greens, sweet peas and beets, and piquant radish, all tied together with a delightful lemony herb vinaigrette with our ORGANIC INDIA Ashwagandha.

Known as a Rasayana, or rejuvenator, in traditional Ayurvedic medicine, powerful adaptogen Ashwagandha, also known as Indian Ginseng, has been used for centuries for a wide range of benefits for both men and women.  Best known for its role in enhancing the body’s resilience to stress, this herbal powerhouse may also help improve cognitive function, enhance energy levels, facilitate sleep, and more.

Our ORGANIC Ashwagandha blends beautifully with basil, mint, and lemon, yielding an earthy-and-tangy, uplifting  dressing that is as versatile as it is lovely. Enjoy with this and other salads, coat over roast potatoes or vegetables, use as a marinade, or add a thin layer to a toasted sandwich. Simple and delicious, it’s a perfect showcase for the unfolding season.

Spring Salad with Ashwagandha Vinaigrette

Salad of beets, peas, spring greens and more topped with a freshly homemade ashwagandha vinaigrette.

Serves 4

For the salad:

  • 2 medium beets, any variety, cooked to your taste
  • 4 Cups mixed spring greens of choice
  • 2 radishes, thinly sliced
  • ½ Cup frozen peas, thawed
  • ¼ to ⅓  cup walnuts, roughly chopped
  • 1 Tablespoon lemon zest
  • *Optional addends of choice, such as chickpeas, baked tofu, blanched asparagus pieces

For the dressing:

  • ¼ Cup fresh mint
  • ¼ Cup fresh basil
  • 1 small garlic clove
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons white or apple cider vinegar
  • 1-2 Teaspoons ORGANIC INDIA Ashwagandha (3-4 capsules twisted open)
  • ¼ Cup extra virgin olive oil
  • ½ Tablespoon dijon mustard
  • 1 Teaspoon maple syrup
  • Sea salt and pepper to taste


  • Prepare the dressing:  Make the dressing: In a food processor, blend the herbs, garlic, lemon juice, vinegar, Ashwagandha, olive oil, mustard, and maple syrup. Season to taste with salt and pepper.
  • Prepare the salad: Add the greens to a serving dish. Top with the beets, radish, peas, walnuts and lemon zest. Drizzle the vinaigrette over top and toss just before serving.

As we head full force into salad season, add these to your must try list, too: Warm New Potato Salad with Moringa Vinaigrette & Orzo Salad with Green Tea Basil Vinaigrette.