Radish Kale Salad with Coconut Avocado Dressing

Radish Kale Salad with Coconut Avocado Dressing // Homegrown Provisions

Spring is unfolding on our farm, and soon our lavender will be donning their best purple hues. In the meantime, I’ve been preparing for our annual harvest; spending time in the garden; and, celebrating spring produce by making recipes that highlight asparagus, radishes, and strawberries. This Radish Kale Salad with Coconut Avocado Dressing is no exception, as it features a vivid trio of radishes: watermelon, purple daikon, and French Breakfast.

It also showcases curly leaf kale (which is just starting up again in the garden), edamame, and a creamy coconut avocado dressing, which offers a satisfying balance of flavor. It’s simple and quick (comes together in about 20 minutes), making it an ideal side for any occasion.

Radish Kale Salad with Coconut Avocado Dressing // Homegrown Provisions
Radish Kale Salad with Coconut Avocado Dressing // Homegrown Provisions

I was lucky enough to find these beautiful radishes at a local farm stand, but if you can’t find (or don’t like) radishes, you can still customize this kale salad to your liking. Simply use the framework of this recipe and modify based on what’s available to you or what you enjoy!

Radish Kale Salad with Coconut Avocado Dressing // Homegrown Provisions
Radish Kale Salad with Coconut Avocado Dressing // Homegrown Provisions

This Radish Kale Salad with Coconut Avocado Dressing is easy to make and takes well to variations. It also packs away nicely for lunch. In which case, it can be dressed in advance thanks to kale’s hearty leaves. (Though I would recommend keeping the avocado separate, then adding it to the salad when you are ready to eat!)

Looking for more salad recipes? Take a peek here!

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Radish Kale Salad with Coconut Avocado Dressing // Homegrown Provisions

Radish Kale Salad with Coconut Avocado Dressing

  • Author: Shannon
  • Prep Time: 20
  • Total Time: 20
  • Yield: 24 as part of a multi-course meal 1x

Scale

Ingredients

Radish Kale Salad

  • 1 bunch curly leaf kale, rinsed well and patted dry
  • 1/2 tsp toasted sesame oil
  • 1 tbsp organic rice vinegar (unseasoned)
  • 1/2 avocado, sliced or cubed (pit and peel removed)
  • 1 cup thinly sliced radishes (I used a combo of purple daikon, watermelon, and French breakfast radishes; though any variety will do)
  • 1 cup frozen edamame
  • 1 tbsp sesame seeds (black and/or white)
  • 1 tbsp chives and/or chive blossoms
  • flaky sea salt

Coconut Avocado Dressing

  • 1/2 avocado, pit and peel removed
  • 1/4 cup + 1 tbsp coconut water
  • 1 small garlic clove, peeled
  • 1 tbsp organic rice vinegar (unseasoned)
  • 2 tsp coconut aminos 
  • 1/2 cup cilantro or flat-leaf parsley
  • 1/2 tsp flaky sea salt, such as Maldon

Notes

  1. Place the radishes in a medium-sized bowl filled with cold water. Allow the radishes to soak while you prepare the rest of the salad.
  2. Remove the center rib from each kale stem and chop or tear the kale into bite-sized pieces. 
  3. Place the kale in a large bowl and toss with brown rice vinegar and sesame oil. Use your hands to gently massage the kale; season with a few pinches flaky sea salt. Set aside. 
  4. Place the edamame in a colander and run lukewarm water over the top to gently thaw; pat dry with a clean kitchen towel and set aside. 
  5. Make the coconut avocado dressing. Blend all of the dressing ingredients together in a high-speed blender or food processor until smooth and creamy. Taste the dressing and season with more salt as desired. For a thinner dressing, add more coconut water, 1 tbsp at a time, until the dressing reaches your desired consistency. 
  6. Drain the radishes from the cold water; pat them dry and cut them into halves or thirds as desired. 
  7. Add the radishes, edamame, and avocado to the salad. Drizzle some of the coconut avocado dressing on top. Add the fresh chives/chive blossoms, sesame seeds, flaky sea salt and serve the remaining dressing alongside. Enjoy!

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