From the Second Edition of Sensational Salads to Cool the Earth by Beth Love
This recipe is a perfect combination of crunch, tang, sweetness, and plant-powered nutrition! Enjoy!
Yield:
6 generous servings (about 8 cups)
Ingredients:
- 1 bunch green kale (also called “curly kale”)
- 1 medium red beet, grated
- ½ watermelon radish, sliced into thin quarter rounds
- 1 medium orange or 2 mandarins, peeled and sliced into thin rounds, then quartered
- ½ small red onion, cut vertically, then thinly sliced horizontally
- ½ cup shredded unsweetened coconut, tightly packed
- ¼ cup fresh lemon juice, or more to taste
- 1 teaspoon garbanzo bean or other light miso, optional
Directions:
- Wash kale and strip leaves from stems. Reserve stems for another use (juicing, stock, etc.). Place leaves in a pile on a cutting board and cut across at 1 inch intervals width-wise and lengthwise. Place in large bowl.
- Add beets, watermelon radish, oranges, onions, and coconut to bowl.
- If using miso, mix it with the lemon juice in a small bowl.
- Pour lemon juice (or lemon juice/miso mix) over salad and mix everything together thoroughly. Taste. Add additional lemon if needed. Serve.
Notes and Substitutions:
- Two miso suggestions: South River Chickpea Miso or Miso Master Organic Garbanzo Miso.
- This salad can be made ahead and will stay good for a day or two, even dressed. If you are making it ahead, taste and add additional lemon juice or lemon/miso mixture if needed before serving.
- If watermelon radishes are not in season or available in your area, you can substitute 3–4 regular radishes or half of a rutabaga
The book Sensational Salads to Cool the Earth is in the Tastes Like Love series by Eat for the Earth’s founder and Executive Director Beth Love. The second edition was published in October 2024 by Healthy Learning. This recipe is used by permission of the author.