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July 2, 2014

Kale, Radish and Avocado Salad

Chad Sarno of Rouxbe.com/plant-based

Serves 4

1 medium bunch kale (any type), stemmed and shredded
1 avocado, pitted and flesh removed
1 lemon, juiced
2 1/2 tablespoons leeks (white parts only), washed and thinly sliced
1 cup cherry tomatoes
3 radishes, sliced paper thin on a mandoline
1/2 teaspoon sea salt (optional)
1 English cucumber, sliced into 1/4-inch strips for garnish
Wicked seed and spice blend for garnish

In a mixing bowl, add the kale, avocado and lemon juice. With your hands, press to cream the avocado until thoroughly mixed.

Mix in the leeks, tomatoes and some of the radishes, reserving a bit of the radishes for garnish.

Finish with sea salt as an option.

To make the cucumber round and to finish the salad, on the center of a plate, connect two cucumber strips and fold them to form a round border. Fill the cucumber round with a generous amount of kale salad.

Add the remaining radish slices to the kale salad, sprinkle it with the seed-and-spice blend and serve.

Variations

  • Add chopped fresh herbs or your choice of diced vegetables.
  • You may substitute chard or spinach for the kale.
  • For a quick snack, wrap the salad in your favorite whole-grain tortilla.

(Recipe and photo courtesy of Chad Sarno of Rouxbe.com/plant-based, whose online plant-based cooking certification course begins on July 23, 2014.)

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 248
Fat: 27 g 
Carbs: 29 g
Fiber: 12 g
Protein: 12 g
Sodium: 350 mg

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