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.
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Prep Time 15minutes
Total Time 15minutes
Servings 4People
Calories 113kcal
Ingredients
For Salad:
2CupsKalePurple Dinosaur Kale
1/4CupOnionRed
1/2CupTurnipSliced thin and long
1/2CupRed RadishThinly Sliced discs
1/2CupYellow Bell PeppersSliced thin and long
1/4CupPearSliced thin and long
2TablespoonsGoat CheeseCrumbled. Skip if vegan
For Dressing:
1TablespoonOlive OilUse high quality
1TablespoonLemon Juice
2TablespoonsTahini
1/4TeaspoonKosher SaltOr to taste
1/4TeaspoonRed Chili FlakesOr to taste
Instructions
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.
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.
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.
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.