Here’s a quick, simple salad that I devoured this morning for breakfast. It’s got crunchy little white radishes, light soft kale, and crisp pears, and it’s great for any time of the day. Today I got to eat it outside, without having to wear a jacket or anything!
And if that weren’t enough reason to celebrate, we also found out this weekend that we’re nominated for Best Original Recipes in the Saveur Best Food Blog Awards!! We’d be honored if you voted for us, right here, and also be sure to vote for our other favorite vegan bloggers, Oh Ladycakes (for Best Special Diets blog), V.K. Rees (for Best Photography) and Thug Kitchen (for Best New Blog).
Now, onto the recipe :)
This is a really fresh, quick-to-make salad, with a total prep time of under five minutes.
Any small radish will do. I cut mine into bite-size pieces, then put them in a dish filled with a mixture of 1/2 a lemon squeezed, a little drizzle of olive oil, and about 1 tsp balsamic vinegar. I also used the radish greens in this, by slicing them thinly and chopping off the stalks.
We have this really great hydroponic kale, but you could just as easily substitute in some lettuce, spinach, or other light-leafed green. Don’t go for something overly tough here, this is meant to be effortless in both making and eating. Shred the kale (about 1-2 cups) and take the stalks out, then toss into the dish.
Finely mince some green onion until you have enough for a heaping pinch, then sprinkle on the kale & radish. Toss everything together.
Get a pear that’s not completely ripe yet, but also not rock hard. I love eating pears whole when they’re over-ripe and really juicy, but that won’t work to well here. Slice the pear into strips and place on top of everything.
Crack some pepper over the top and eat up! This salad serves one person well.