pear, pea + radish green salad

Pear, pea + radish green salad

dressing INGREDIENTS

  • 1 cup parsley, stemmed

  • 1/4 cup white balsamic vinegar

  • 2 tbsp tahini

  • 1 clove garlic, small

  • 2 tbsp honey

  • 1/4 cup water

  • 1/4 cup olive oil

  • 2 tbsp hemp seeds

  • 1/8 tsp sea salt

  • 2 twists black pepper, freshly ground

SALAD INGREDIENTS

  • 4 cups mixed greens

  • 1 pear, cored, sliced thinly

  • 4 radishes, sliced thinly

  • 1/2 cup green peas, shelled

  • 1/4 red onion, sliced thinly

  • 1/2 cup red cabbage, sliced thinly

  • 1/2 cup walnuts, toasted, salted

  • 2 tbsp hemp seeds

  • 1/2 cup alfalfa sprouts

METHOD

  1. Salad: Cut all vegetables using knife or food processor. In a large mixing bowl, add: Mixed green, green pea, red onion, radish, pear, walnut, and sprouts.

  2. Dressing: Add all ingredients to a blender and blitz until creamy. Stores in fridge for one week.

  3. Assembly: Drizzle dressing onto salad, toss, and enjoy immediately or in a to-go container for a nutritious lunch later that day!

how to not make salads suck

Add All Five Senses

This salad isn't shy about its flavors—it's bold with hints of bitterness, sweetness, saltiness, and a kick of pungency. Surprisingly, it's also incredibly easy to prepare! It might sound funny to start by saying a salad isn't boring, but trust me, this one is seriously good. Let's be honest: Salads often get a bad rap. The secret to a delicious bowl of greens isn't just about the greens themselves.

There's a world of difference between a basic side salad you find at most places and a salad packed with diverse textures and flavors that tantalize your taste buds. Whether it's salads or any other meal, focusing on texture can make the difference between something average and something truly spectacular. The harmonious blend of greens and dressing creates the perfect canvas for salad perfection.


textural component examples

Same as using all five taste senses, adding diversity of textural satisfaction is a must. If everything has similar texture we tend to not cue our hunger hormone leptin, which can result in over-eating or lack of meal contentment.

Crunch (Crispy): Cucumber, fennel, crispy onion, pickled onion, almond, pumpkin seed, tortilla chip, sprouts, corn nibs.

Creamy (Smooth, velvety): Avocado, goat cheese, pine nut, olive oil.

Tender (Easy to breakdown): Lettuce, tofu, chicken, tomato, mushroom.

taste SENSORY Examples

Salty: Feta cheese. Tamari. Soy. Mustard. Pink salt.

Sweet: Medjool dates. Apple. Blueberries. Raisins. Maple syrup. Honey.

Sour (Acid): Lemon. Lime. Grapefruit. Vinegars.

Umami: Miso paste. Tamari. Nutritional yeast. Tomatoes. Cheese.

Bitter: Cilantro. Dandelion. Parsley. Tahini. Raddichio. Arugula. Collard. Mustard greens. Spicy sprouts.

COOK DIFFERENTLY TO JAZZ IT UP

Roasted (Toasted): Changes the texture, adds depth of flavour, draws natural sugars from ingredient for extra sweetness

Raw: Crispier, lighter, remains raw tasting

Sierra Wright