During winter, I become a bear. I eat loads and load of comfort foods in order to store fat for hibernation. Okay sure, I don’t hibernate in the traditional sense, but it’s the time of year where I feel it is socially acceptable to stay holed up in my apartment, and act like a recluse with a box of cookies. During summer though, there’s something about the heat and liveliness of the city that makes eating large meals sit uncomfortably in my stomach. I absolutely love salads. But I can be picky about them as well. As a result, I tend to lean towards the same ingredients in a salad, which tend to get boring. Stepping out of your comfort zone and introducing a new ingredient – like radishes – can completely revolutionize your idea of salads. They can be fun!
Prep Time: 10 minutes
- 1 cup thinly chopped radishes (about 5 large radishes)
- 1 cup finely chopped mint
- 1 cup finely chopped parsley
- 2 cups coarsely chopped kale
- 2 tbsp crumbled feta
- juice from 1/2 lemon
- 1 tbsp pomegranate molasses diluted in 2 tbsp water
- 2 tbsp olive oil
- 1/2 tbsp red wine vinegar
- 1/4 tsp salt
- 1 tsp pepper
- 1/2 cup crumbled feta
Since I am a complete scatterbrain, I forgot to include a key component to this salad (though it was scrumptious without it). Slicing up a half cucumber into half moons is a perfect compliment to the radishes. It counters the subtle flavour of the radish with a refreshing burst. Another good tip for salads in general is to introduce an herb. I don’t really like lettuce as a filler. I find it boring and that it detracts from the ‘good stuff.’ I find that adding other interesting greens like herbs (mint especially) and parsley can add to the ‘filler’ but also provide different textures and flavours simultaneously.
- Combine ingredients, except for feta, in a large bowl.
- Whisk together vinaigrette ingredients and pour on top of salad. Toss salad until well coated in vinaigrette.
- Add crumbled feta on top of salad. Enjoy!