Radish + Spring Greens Salad with Radish Greens Goddess Dressing

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

TAKES 30 MINUTES

Radish + Spring Greens Salad with Radish Greens Goddess Dressing

This delightful salad is also wonderful digestive aid, thanks to the fennel and lemon juice. For a bit more substance, it’s also lovely with baked salmon. If you choose to add salmon, check out our recipe for Salmon With Pickled Coriander + Pomegranate, but only complete up through Step 3. Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

2 Tbs. minced red onion

2 Tbs. lemon juice

6 small radishes (about 1 cup; leaves reserved, thinly sliced)

1 small fennel bulb (about ½ cup; fronds reserved; halved, cored, and shaved paper-thin)

1 small avocado

6 cups spring greens

1/3 cup roughly chopped toasted walnuts (divided)

Sea salt and freshly ground black pepper to taste

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INSTRUCTIONS

Place the onion and lemon juice in a small bowl and let soak 25-30 minutes, until the onion and the juice turn bright pink. Strain the onion over a blender so the blender catches the lemon juice. Place the onion in a medium-sized bowl.
Place the sliced radishes and fennel in a bowl of ice water and let soak until they become crisp, about 15 minutes. Once they are crisp, drain and pat dry with paper towels, then toss them together with the onion and set aside.
Add 1 cup radish leaves (thoroughly cleaned) and the avocado to the blender, plus enough water to blend. Blend until smooth and creamy, adding enough water so that the dressing is a little thinner than mayonnaise. Season, to your liking, with salt, pepper, and more citrus juice.
In a large bowl, gently toss together the salad greens, radish, fennel, and 3 tablespoons of the walnuts with enough of the dressing to coat the ingredients lightly and evenly. (Store the remaining dressing in an airtight container in the fridge and add to beans, grains, or other veggies.)
Add salt and pepper to taste, then divide evenly among plates and garnish with the remaining walnuts and small pieces of the fennel fronds.

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