Rainbow Salad Recipe: Radish, Beets, Strawberries, Nuts and More…

Strawberries arrived this week.  The arrival of the red orbs means one thing to me: summer is finally here.

Rainbow Salad Recipe: Radish, Beets, Strawberries, Nuts and More... Strawberry Radish Kale Arugula

Part of this recipe was inspired by Alice Waters of Chez Panisse in California.  If you’re not familiar with her, she created one of the first farm-t0-table restaurants of modern times and is an activist for ‘real’ food.  She’s pretty wicked.

Rainbow Salad Recipe: Radish, Beets, Strawberries, Nuts and More... Strawberry Radish Kale Arugula

This salad bursts with flavor and is made with any bitter green – I used baby kale but you could use anything you’d like.

Rainbow Salad Recipe – Ingredients

  • Bitter greens (I used enough kale to fill two full plates)
  • Olive Oil (a few significant glugs – up to a quarter cup)
  • 10-15 strawberries, chopped into thin slices
  • 4 big radishes (about the same amount as the strawberries), chopped thin.
  • Handful (0.25-0.5 cups) peanuts
  • Lemon (organic as you’ll be using some of the zest)
  • Green onion (mine was purple), cut into slices (bulb and top)
  • 2 shallots, chopped fine.
  • Salt
  • Pepper
  • Optional: a touch of sweetener such as honey or agave

Rainbow Salad – Instructions

  1. Place green onion and chopped shallots in a bowl.  Add 0.25-0.5 teaspoons lemon zest (chopped fine) and add the lemon juice from the entire lemon.  Season with salt and stir every few minutes for 20 minutes or more while you make the rest of the salad.
  2. Scrunch the kale with your hands.  Really crunch it.  I promise this makes eating it more pleasurable.
  3. Add the strawberries, peanuts, radish, and toss.
  4. Add the shallot/onion/ citrus mix to the larger bowl.
  5. Add olive oil, tasting as you go (if you’re worried about measuring; use 3-4 times the amount of lemon juice as your guide).
  6. Season with salt and pepper, tasting as you go.
  7. If you find it too bitter, add a tiny bit of sweetener.

You can also used leftover protein (roasted chicken, beef or tofu) to this salad.

What would you add?

salad, rainbow salad, salad recipe with strawberries, radish recipes

Comments

  1. Just look at those beautiful radishes! Hooray! I love the idea of combining sweet berries with bitter greens and spicy radish. :)

    • Hi Eileen!

      I’m a bit behind on comments but thank you for yours! We’ve had this again since we made it and will likely repeat again soon – it was a good combination indeed! :) I’m still a sucker for peanuts and radish.

  2. Susan H. says:

    I would probably add a little bit of finely chopped preserved Meyer Lemon (just because I love the extra lemony zing!)..This recipe looks delicious! I can’t wait until my garden comes in so I can try it. :)

    • That sounds great Susan; we get them so rarely but it is an awesome idea! Hope the garden comes in soon (ours has been slow but steady with a lot of rain and overcast days up here)

  3. Awesome – I’m totally doing this as soon as I get me some radishes from the market (which shouldn’t be toooo hard). And yes to the peanuts in a salad, I don’t know why I have resisted that, I just needed someone to tell me to do it! Seeing as they are an affordable local nut that is easily available (at least here in KW) I have no reason not to use them in salad — thank you!
    -Jon

    • Awesome Jon – do let us know what you think. At the risk of ‘over-hyping’, the combination of radish and peanuts changed my already healthy relationship with radishes forever. :)

      I haven’t tried it but a friend swears by peanut butter and radish sandwiches too! :)

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