Winter Salad with Radish, Fennel, Grape, Avocado and Yuzu-Dijon Dressing

Now that we’re nearing Spring and getting closer to warmer weather my body has been asking for nutritious, leafy greens and fresh fruits and vegetables. I can almost taste the days of colorful spring salads and juicy summer fruits like peaches and watermelon — and yet, we still have a few months until those days are here. However, in the meantime, there’s a whole rainbow of winter vegetables that are available to us right now, which is why I’ve decided to get creative with my salads.

The purples and greens in this salad are absolutely beautiful. So much so that you feel good just looking at it! You know you’re about to nourish your body with some healthy foods when you look at a salad that pretty. 

I love how crunch-heavy this salad is with just a bit of creaminess from the avocado. Bitter radicchio pairs very nicely with sweet grapes and the yuzu-dijon dressing adds some brightness. Very easy to prepare and even easier to eat. If you’re missing cheese, feel free to add some feta or goat to this salad and even top with some nuts for added texture. 

And don’t forget to check out this Spotify playlist I’ve curated for your cooking experience. Make sure to tag #neuereveal so I can see your beautiful creations if you make this dish! Have fun in the kitchen xo

Ingredients

Butter lettuce

Purple kale, destemmed 

Radicchio

Fennel & fennel fronds, sliced thin

Purple, white and red radish, sliced thin

Avocado, sliced thin

Red seedless grapes, sliced thin

Dill

Sesame Seeds

Pink Himalayan sea salt 

For the Dressing

2 tbsp extra virgin olive oil 

1 tbsp yuzu rice vinegar

1 tsp white balsamic vinegar

2 tsp dijon mustard

1 tsp raw honey

Juice of 1/2 lemon

Himalayan pink sea salt

Freshly cracked pepper

Instructions

1. To make the dressing, add all dressing ingredients in a bowl or mason jar and whisk/shake until well combined. 

2. Wash lettuce and vegetables very well under cold water and pat dry. 

3. Arrange a bed of butter lettuce, kale and radicchio. 

4. Top with fennel, radishes, grapes, dill and fennel fronds.

5. Season with sea salt, fresh cracked pepper and sesame seeds. 

6. Drizzle (or pour, if you like to go heavy on dressing) vinaigrette over the lettuce. 

7. Mix to combine and then eat!