Apple and Radish Salad


For the dressing

1/2 cup avocado oil

1/4 cup apple cider vinegar

3 tablespoons grated fresh ginger

3 tablespoons Dijon mustard

2 tablespoons pure maple syrup

Sea salt and pepper

For the salad

1/2 head purple cauliflower, shaved thin on a mandolin

1/2 head white cauliflower, shaved thin on a mandolin

1 Gala apple, sliced into matchsticks on a mandolin

6 stalks asparagus, shaved

1 cup snap peas, split

1/4 cup finely diced red onion

1/4 cup sunflower seeds

1/2 cup dressing

Fresh mint and parsley leaves, finely chopped

Kosher salt and freshly ground black pepper

For the dressing

Blend to combine 1/4 cup cup water with oil, vinegar, ginger, mustard, maple syrup, salt and pepper, to taste.

Blend until smooth and creamy, then use immediately or store in the refrigerator for up to 1 week.

To make the salad

Combine cauliflower, apple, asparagus, snap peas, red onion and sunflower seeds in a large salad bowl.

Just before serving, add the dressing and toss, then add mint, parsley and season with salt and pepper to taste.
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