Author Notes
If I've ever felt that I could define myself with a salad, this is the one. First and foremost, the color: bright pink, a range of shades of green, and the tiniest pops of mustardy-brown beads. Then there's the texture and flavor: crunchy and spicy balanced with smooth, creamy avocado, all in one bite. Hearty enough to stand up to a creamy dressing with a little bite. This recipe is perfectly seasonal; the first of spring's hottest days are among us, the markets are filled to the brim with radishes and greens, yet you can still find a couple of last season's apples. It's a salad worthy of serving at a dinner party, or bringing to a picnic in the park, or with you to work every single day for a week straight. —Alexa Arnold
Continue After Advertisement
Ingredients
- For the salad
-
3 bunches
radishes
-
2
apples
-
1 bunch
flatleaf kale
-
2
avocados
-
1/2 tablespoon
sea salt
- For the dressing
-
1/2 cup
apple cider vinegar
-
1 tablespoon
ground mustard
-
1 tablespoon
mayonnaise
-
1 pinch
salt and pepper
Directions
-
Rinse the radishes and remove the tops. Chop into toothpick sized pieces. Repeat this step with the apples (removing the skins is optional).
-
Thinly slice the kale into strips. Place into a bowl or on a large work surface and sprinkle with sea salt. Using your hands, massage the kale by squeezing it vigorously until it softens.
-
Add the chopped radishes, apples and kale to a large serving bowl and set aside. Halve the avocados.
-
Prepare the dressing: add all ingredients to a jar and shake vigorously.
-
Serve a generous helping of salad with an avocado half, and toss lightly in dressing.
See what other Food52ers are saying.