Description
This kale, radish and parsley salad makes for a vibrant summer selection. A healthy lunch or a dinner side salad - this fresh, bright salad is a winner!
Ingredients
Units
Scale
- 2 cups of chopped kale
- 1 cup of thinly sliced radish
- 1/3 cup parsley, rough chop
- 1 cup thinly sliced carrot
- 1 cup thinly sliced fennel
- Juice from 1/2 of a lemon
- 2-3 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup walnuts, more if you want
Instructions
- NOTE: All veggies I sliced on the mandolin were on the 1/8” setting.
- Cut top off fennel and slice on mandolin. If you don’t have a mandolin, it’s fine. Just use a kitchen knife and slice as thin as possible. You can save the fennel fronds for garnish if you like. This is the leafy part that kind of looks like dill. Also, I placed the fennel in cold water after I chopped it so it would stay crisp.
- Peel a carrot and slice it on your mandolin or with a knife. I had a giant carrot and was able to get the amount I needed from that one carrot. If you have smaller carrots you’ll need more.
- Cut the top and bottom off the radish and slice on the mandolin. Again, I had huge radishes so it only took two large radishes to give me the amount needed for the recipe. If you have smaller radishes, you’ll need more. Smaller radishes will need to be sliced thin by hand since it will be too difficult on the mandolin.
- Chop your kale leaves. I used the same method as my crunchy baked kale chips. Chop the right side, top, left side, and then discard the stalk. Repeat the process until you have enough.
- Give the parsley a rough chop and you should be good to go. No need to finely chop it. We want some of that leafyness present in the salad.
- Put all your veggies in a bowl and give them a toss to combine.
- Add your olive oil, fresh squeezed lemon, salt and pepper. Toss the salad to coat in the dressing. Transfer to a platter and top with walnuts. You can also just use your favorite dressing here - it's up to you!
Notes
- You can use a mandolin to slice the fennel, carrots and radish, but if you don’t have one that’s okay. Just use your favorite kitchen knife and slice as thin as possible.
- If you have a favorite dressing you think would be good for this go ahead and use that or try my balsamic vinaigrette or garlic scape vinaigrette.