Summer is here folks! Well, at least in my part of the world, it is here. Schools are out, and as my keyboard is clicking away at this blog post, I can hear kids screaming in glee as they race along the sidewalks and frolic in our neighbor’s swimming pools. We have interesting and colorful chalk graffiti on the walking path that stretches for miles behind our home – Chloe has a crush on Brandon, Leah is sad about the plight of the Planet, and some kids have kept score of their hopscotch game. Senior parents are ambling on their walks or sitting on benches catching up with other visiting parents. Yes, summer is indeed here.

What comes to mind when you think of the word ‘summer’? For me, the word ‘picnic’ is the first to flash. Good friends laughing, chatting, eating and drinking outdoors. Maybe the food is laid out on a picnic table that’s been draped with a colorful tablecloth. Pitchers of sangria, lemonade and kombucha are starting to sweat.

Summer also brings more salads into my kitchen. And this is a perfect salad for those hot summer days. You can dig into this crisp, cool salad for a perfect summer meal. Your guests will love it too!

Mouthwatering Salad

Unlike other salads, kale salad needs a good massaging, especially with the mature leaves of the dinosaur and Lacinto variety (not so much with baby kale, but it won’t hurt). Massaging the dressing into kale is what takes it from tasting like dry tasteless weeds to tender flavorful salad. When we are adding softer ingredients like fruits or crumbled cheese, the massaging should be done before adding those ingredients, so they don’t get smashed.

If you are already a salad lover, do browse through our terrific salad selection: Tangy-ly Spicy Sweet Jicama SaladSummery Quinoa SaladSprouts Carrot SaladRaw Dosakaya Salad or our Colorfully-Crunchy Strawberry Grape Salad.

Why is this Healthy?

Eating salad almost every day may be one of the most healthy eating habits you can adopt — and one of the simplest, experts say. A recent study from the National Cancer Institute suggests that people whose diets are rich in fruits and vegetables may have a lower risk of developing cancers — even those who smoke and drink heavily!!

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Print Recipe
Kale-Pear-Turnip-Goat Cheese Salad
The sun is blazing, and summertime calls for some light, healthy and delicious meals! This crunchy-creamy purple salad is quick and easy, requires no cooking, and is the perfect way to enjoy all the produce that's in season now.
Votes: 2
Rating: 5
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Course Salad
Cuisine International
Prep Time 15 Minutes
Cook Time 0 Minutes
Servings
People
Ingredients
For Salad:
For Dressing:
Course Salad
Cuisine International
Prep Time 15 Minutes
Cook Time 0 Minutes
Servings
People
Ingredients
For Salad:
For Dressing:
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Instructions
  1. Get creative with your veggie/fruit combinations. For this recipe, I have purple dinosaur kale, turnip, red radish, yellow bell pepper, purple onion and a semi-ripe pear.
  2. Separate the kale leaves from the stalks. Shred the kale leaves. Compost the stalks. Add half the dressing and massage the kale leaves with your fingers. This will make them softer and cause them to wilt a bit.
  3. Cut the bell pepper, turnip and onion into long thin slices. Thinly slice the red radish. Cut the pear into small cubes. Add everything into a large bowl.
  4. In a small bowl, mix all the dressing ingredients (olive oil, lemon juice, tahini, salt and red chili flakes) well. Add the dressing to the salad and toss.
  5. Sprinkle cut up goat cheese and serve!
Recipe Notes

*Use organic ingredients wherever possible

Nutrition Facts
Kale-Pear-Turnip-Goat Cheese Salad
Amount Per Serving
Calories 113 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Cholesterol 3mg 1%
Sodium 172mg 7%
Potassium 192mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 7%
Vitamin C 43%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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