Spring Greens Salad with Peanut Dressing
This salad is a crunchy, refreshing early spring treat packed with all the nutrients you could ask for! The peanut & apple cider vinegar dressing balances the flavors of this salad so beautifully. Even if you’re not keen on radishes, this recipe is worth trying them in!
Ingredients
Kale - Small Bunch of 5-6 leaves
Mustard Greens - Small bunch of 5-6 leaves
1 Medium Daikon Radish, or 3-4 Small Round Radishes
2 tbsp Lemon Juice
~ 2 tsp Salt
Dressing
3 tbsp All Natural Peanut Butter
3 tbsp Apple Cider Vinegar
1 tsp Olive Oil
Pinch of salt
Optional - top with radish & chopped peanuts
Cut the center stem out of the kale and then cut into strips.
Cut the bottom stem off mustard greens and chop into 2-3” pieces.
Julienne the radish into thin, skinny pieces
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Lightly salt the radish and mix up in a bowl and set aside
Add kale, lemon juice, and 1 tsp salt to a large bowl and massage until wilted, set aside
For the dressing - combine 2 tbsp peanut butter, 3 tbsp apple cider vinegar, 1 tsp olive oil, and a pinch of salt and mix with a spatula or spoon until the peanut butter breaks then re-incorporates the vinegar and oil
Add kale, mustard greens, and radish to a large bowl and gradually mix in the dressing to your desired taste. You may not use all the radish, depending on your love for radishes as more will give a stronger flavor
Top with un-dressed radishes and chopped peanuts
If you aren’t going to eat this salad right away, wait to mix the radishes in until just before serving. The radish flavor gets stronger as it sits in the fridge. Eat within 24 hours for best flavor and texture.