All Good Things Salad

All Good Things Salad with Lemon

Last night, I returned home from 10 days in Guatemala for my cousin’s wedding. I try to visit my family there at least once a year, which is often my favorite part of the year, but this trip was unforgettable — I introduced my boyfriend to my enormous family and favorite country, tried to keep up celebrating and drinking with my cousins (and failed miserably), and ate all of the food. I started every morning with frijoles, fried eggs, and platanos, and sustained myself on the light diet of Gallo beer, TorTrix, quesadillas, Quetzalteca Especial, and Pollo Campero for the rest of the afternoon and evening. By the time I returned home, the only thing I was craving was a satisfying, colorful, and easy salad.

I walked into the vegetable aisle of my grocery store this morning with the sole goal of feeding my craving for something fresh and healthy — I ended up with armfuls of kale, radicchio, an out-of-season splurge of sun gold tomatoes and avocados, and fresh burrata (My boyfriend walked away with this). The best part about this salad is that the vegetables are so delicious that it doesn’t even need any dressing — but add an extra squeeze of lemon or a dollop of pesto if you’re looking for some extra flavor.

All Good Things Salad with Radishes and Avocado

All Good Things Salad
Serves 2 to 3 hungry travelers

2 tablespoons extra-vigin olive oil
1 cup kale, shaved
1 cup red cabbage, shaved
1 handful Brussels sprouts, shaved
Juice of 1 lime, divided
1 head radicchio, leaves cleaned and torn into bite-sized pieces
1/2 cup butter lettuce, torn into bite-sized pieces
1/2 cup romaine, torn into bite-sized pieces
1/2 ounce burrata, cut into bite-sized pieces
1 handful sun gold tomatoes, cut into halves
1 avocado, cut into bite-sized pieces
1 bunch radishes, cut into dimes
Pesto, to taste (optional)

  1. Warm the olive oil in a small pan, then toss in the kale, red cabbage, and Brussels sprouts. Cook until lightly wilted, then add in half of the lemon juice.
  2. In a large serving bowl, toss the radicchio, butter lettuce, romaine, burrata, tomatoes, avocado, and radishes with the cooked kale mixture until well combined. Add the rest of the lemon juice and serve. Feel free to add pesto on top if you prefer more “dressing,” but the salad is so delicious, chances are that you’ll find that you won’t need anything to dress up the fresh vegetables.