Longer days call for lighter fare, and this kale salad is the perfect dinner on a summer night. Pair it with grilled chicken, fish, or just enjoy its fresh simplicity.


Green Goddess Dressing

1 each avocado, scooped

2 tbsp red wine vinegar

1 each garlic clove

2 cups buttermilk / yogurt / vegan mayonnaise

1 cup parsley, with stems

1 cup cilantro, with stems

1 ½ cup dill, with stems

to taste sea salt

Kale and Radish Salad

1 bunch kale

1 tsp extra virgin olive oil

½ cup green goddess dressing

½ each lemon, juiced

1 cup radish, sliced

½ tbsp sunflower seeds, toasted

2 pinches sea salt


For the Green Goddess Dressing:

1. Wash all herbs thoroughly. Pat dry between paper towels.

2. Combine all ingredients in the blender except sea salt.

3. Blend until smooth. 4. Transfer to a small bowl. Season with sea salt and additional vinegar, if desired. Use immediately or store refrigerated in a container with a tight fitting lid for up to 3 days.

For the Kale and Radish Salad:

1. Wash kale thoroughly and destem. Drain off any excess water and chop into small pieces.

2. In a medium mixing bowl, combine kale with olive oil and a pinch of sea salt. Massage the kale to tenderize it slightly.

3. Add green goddess dressing and fresh lemon juice, and toss to coat kale. Season with a pinch of sea salt.

4. Top salad with sliced radish and toasted sunflower seeds.