kale&radish salad w/creamy dressing


kale kale kale, I could scream from the top of my lungs! Or perhaps the bottom. I believe that would indeed be the most profound.
washed-kale-webI wouldn’t have guessed, but kale is quite hard to come across in France. I have the luxury of having a very decently priced little organic market down the street from me. They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough. He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it. It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

I don’t know what it is about the salad. My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?) Yes, but a lot of good things do that, too. And it’s just so weirdly healthy tasting — in a good way. It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside. Like garlic.


I’ll stop.
Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well. Takes, like, 3 minutes to make. <3

Enjoy on a breezy hot summer day!

kale and radish salad with creamy 5-ingredient dressing

Serves 3-4
Prep time 5 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold


  • 1 bunch kale (washed, dried, stems removed)
  • 12 small red radishes (washed, dried, cut into thin slices)
  • 2 tablespoons dijon mustard
  • 1 tablespoon agave nectar
  • 3 tablespoons rice or apple cider vinegar
  • 6 tablespoons neutral oil
  • 1 teaspoon tamari (gluten-free soy sauce) (or salt to taste for those with soy alleriges)


Step 1 Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined. Slowly whisk in oil to emulsify. Add soy sauce (or salt) to taste.
Step 2 Toss in prepared kale and radish. Salt and pepper to taste if needed/desired.

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