Radish-ing Summer Salad


The ingredients you use don't have to make sense, as long as they taste good together! This salad was a 'kitchen-sink' kind of deal, & even though there wasn't much thought behind this plant-based salad, it turned out delicious (& pretty enough to share)! It just goes to show that colourful, unrefined, local ingredients don't need much to shine. 

Hope you guys enjoy this one!

serves 4, as a side

what you'll need:

the salad

  • 1 package of baby kale, arugula & spinach mix

  • 1/4 cup basil leaves

  • 300g extra firm tofu, cut into cubes

  • 1 cup mushrooms, sliced

  • 1 tbsp. coconut oil

  • 10-12 snap peas, sliced down the centre

  • 6-8 radishes, thinly sliced

  • 6-8 asparagus stalks, shaved or sliced thinly 

  • 1 avocado, thinly sliced

  • plant based cheese (I used coconut herb chao cheese

the steps: 

  1. Bring a cast iron skillet to medium high heat. Add the coconut oil along with tofu and mushrooms. Sauté for 5-7 minutes, until tender and lightly browned. Remove from the heat. 

  2. In a large salad bowl, arrange the greens & basil. Top with prepared mushrooms & tofu. Next, arrange the remaining vegetables & cheese,  & drizzle with dressing. 

  3. Serve & enjoy! 

the dressing

  • 1/4 cup walnut oil

  • 2 tbsp. raw apple cider vinegar

  • zest from 1 lemon

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. finely chopped toasted walnuts

  • 1 tbsp. dijon mustard

  • salt & pepper, to taste 

the steps:

  1. Add all the ingredients to a glass jar. Screw on the lid and shake to combine. Drizzle over the dressing & store leftovers in the refrigerator for up to a week.