If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.
The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.
For the salad, assemble:
Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.
This bright, crunchy salad will excite your eyes as much as your taste buds, and is perfect for a potluck or a big backyard family meal.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
This is one of our favorite salads to make at home, and we consider it a meal in itself.
Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family.
Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.
This salad is best served when the chickpeas are slightly warm or at room temperature.