6 Ayurvedic Flavors for Satisfying Salads

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

1. Mango slices, lime juice, radish pickle or sea salt, baby kale, pinch of cayenne and turmeric
2. Blueberries, balsamic vinegar, soy sauce, baby romaine leaves, grated ginger, parsley
3. 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