6 Ayurvedic Flavors for Satisfying Salads
Apply these principle Ayurvedic flavors to your salads to make them more nourishing, and feel full longer.
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If you’ve ever felt hungry an hour after eating a salad, you may want to apply the principles of Ayurveda, India’s ancient healing art, to your next salad creation.
In the Ayurvedic system, food can be categorized by six tastes: astringent; bitter; pungent; salty; sour; and sweet. If each meal touches on all these flavors, you feel satisfied, according to Ayurveda. And by culinary standards, the meal becomes a pleasure to eat. Use these simple combinations to add each Ayurvedic flavor to your salad recipes.
See also What Are the Best Spices to Have in My Kitchen, According to Ayurveda?
Ayurvedic Foods and Spices by Taste
Astringent
Apple; celery; turmeric
Try: Warm Kale, Apple & Roasted Root Vegetable Salad with Turmeric Vinaigrette
Bitter
Unsweetened cocoa powder; green leafy vegetables (kale)
Try: Butternut Squash Barley Kale Salad
Pungent
Hot chilies; garlic; cayenne; black pepper
Try: Chickpea-Arugula Salad with Sesame-Garlic Dressing
Salty
Fermented soy (soy sauce or tempeh); cheese; pickles; sea salt
Try: Tempeh and Shredded Vegetable Salad
Sour
Lemon juice; vinegars, such as sweet balsamic or slightly pungent white distilled
Try: Pan Roasted Lemon Asparagus Watercress Salad
Sweet
Berries; pears; mango; cooked onions or carrots
Try: Strawberry Salad with Gorgonzola Dressing
See also Foster Your Inner Glow with Ayurveda
3 Salad Combos to Try at Home
- Mango slices, lime juice, radish pickle or sea salt, baby kale, pinch of cayenne and turmeric
- Blueberries, balsamic vinegar, soy sauce, baby romaine leaves, grated ginger, parsley
- Cooked carrots, lemon zest and juice, miso paste, Asian greens, Thai hot sauce, cilantro
See also Chef Nira Kehar’s 3 Ayurveda-Inspired Principles of Mindful Eating