🌼 Spring Dandelion Potato Salad — A Warm Ayurvedic Dish for the Season

By @100yearsjay | 100 Springs Series

This is easily one of my favorite spring recipes—both for its flavor and for the way it aligns with Ayurvedic wisdom.

As we transition into spring, the energy of the season shifts. Kapha dosha is dominant right now—bringing cool, damp, heavy qualities. To stay balanced, we want to incorporate foods that are warm, light, and slightly drying, with a bit of spice and bitterness to awaken the body and support detoxification.

🥔 Why Potatoes?

Potatoes are nightshades and can be drying for the body—especially if you've had a strenuous day. That’s why I always cook them in oil if I’m going to eat them. In this case, sesame oil makes them Vata-friendly. If you’re more Pitta-dominant, consider using ghee instead. For Kaphas, a little less oil will do just fine.

Cook the potatoes until they're golden and slightly crispy. This gives the dish a grounding texture without being too heavy.

🫘 Balancing with Astringency

Next, I add half a cup of black-eyed peas. Both beans and potatoes are naturally astringent, which is perfect for spring cleansing. However, we balance that astringency with warm oil so that it doesn’t aggravate Vata.

Then comes goat cheese—light, tangy, and a great seasonal choice. It supports digestion while adding creaminess.

🌶 The Spring Spice Blend

The magic of this recipe is in the seasoning. I use:

• 2 tablespoons goat cheese

• 1 inch of finely chopped ginger

• ¼ teaspoon of pippali (a long pepper that helps open the chest and support Kapha digestion)

• 1½ teaspoons of salt

• A splash of water to blend everything into a creamy, pungent dressing

I use a small mortar and pestle to mix everything together—it's simple and keeps me connected to the ingredients.

🌿 Spring Greens & Good Fats

Now we bring in one of the heroes of this dish: dandelion greens. They're bitter and deeply cleansing—exactly what Kapha needs in spring. Think of dandelions as your seasonal reset.

To round it all out and make the salad feel complete, I add one ripe avocado. It's nourishing, soft, and gives just the right touch of good fat without tipping the Kapha scale.

Eat With Your Eyes

The final salad is a vibrant, warm bowl of seasonal goodness. It’s pungent, salty, and a little sour. The colors pop. The aroma is grounding and fresh. And it reminds me of what Ayurveda always teaches: food is meant to be seen, smelled, touched, and experienced—not just eaten.

This isn’t just a salad. It’s seasonal nourishment with purpose.

Let me know if you try it. I’d love to hear how it feels in your body this spring.

— Jay