Soy Radish, Watercress and Kale Salad

Happy hump day everyone!

I wanted to do a lunchtime post but things kept coming up at work. Let’s just say “programming” is not my strong suit. *Shiver*

Finally I can take a breather and share a recipe for a salad I made on Sunday evening to pack for this week’s lunches. I usually eat my go-to kale salad for lunch but this time I decided to switch it up since I’ve literally been eating it for almost 3 weeks straight now. Plus I had leftover watercress (from making my lightened tahini vegtable soup) and some beautiful red radishes.

I also switched up the dressing a bit and included soy sauce! I know it sounds a little random to toss in considering my other ingredients include olive oil and lemon juice, but it added a great smokiness and lots of umami flavor.

Here’s the recipe! 

Soy Radish, Watercress and Kale Salad

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by Ting Ba

Prep Time: 10-15 minutes

Cook Time: 1 hour

Keywords: raw appetizer entree salad side sugar-free vegan vegetarian low-carb nut-free gluten-free radish hemp hearts watercress soy sauce

Ingredients (Serves 4)

    For the Dressing

    • 2 tbs olive oil
    • 1 1/2 tbs soy sauce
    • Juice of 1/2 lemon

    For the Salad

    • 1 bundle kale, stems removed and shredded
    • 2 large handfuls watercress
    • 6-7 red radishes, ends trimmed and thinly sliced
    • 1/2 cup carrots, diced
    • 3/4 cup mushrooms, diced
    • 3 tbs hemp hearts
    • 1-2 pinches salt

    Instructions

    For the Dressing

    Combine dressing ingredients and whisk till emulsified. Alternatively you can use a food processor.

    For the Salad

    In a large bowl, pour dressing over shredded kale, massage dressing into kale and set aside while chopping other ingredients.

    Add the remaining salad ingredients to shredded kale and toss well to combine.

    Allow to rest in the refrigerator for at least one hour before serving for flavors to develop. Taste again and adjust for seasoning.

    Cooking Notes

    Start with just one pinch of salt. After resting for an hour in the fridge, re-taste to determine if another pinch or so is needed.

    Use gluten-free soy sauce if necessary.

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    FYI – this mason jar of mine holds two cups, which I always jam-pack to the brim and then literally force the cap down. I usually eat around 12pm and a salad of this size keeps me full till about 3pm or so when I snack on an apple and almonds.

    Even in the dead of winter (can you BELIEVE it’s snowing again today???) I eat salads for lunch everyday. Before whenever it got cold I used to crave hot chocolate, hot chocolate and more chocolate :P Not that I don’t crave it anymore… but I also crave big veggie salads! Progress!

    Okay I gotta run. Stay tuned for a post about my upcoming month-long business trip to Switzerland and my healthy eating strategies!

    Love,
    Ting

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