I tossed together this salad one Shabbos morning when we were expecting guests. After Shabbos, my friend called me for the recipe and I was almost embarrassed by how simple it was. A few days ago, she mentioned that she makes the salad very often. What started off as an impromptu mix turned into a recipe
- radicchio - 1 head, cut into strips
- sugar snap peas - 2 cups (approximately) fresh, trimmed
- hearts of palm - 1 (14-oz.) can, drained and sliced
- avocado - 1 large ripe, peeled and cut into wedges
- yellow cherry tomatoes - 1 cup (approximately), halved
- gooseberries - 1 cup or 1 cup seedless green grapes (optional)
- Kosher salt - and freshly ground black pepper
- citrus fruit juice - 2 Tbsp any fresh (I prefer the Ceres brand of juices, using flavors like passion fruit or mango, but you can even use orange juice. I originally used passion fruit, and it’s still my first choice.)
- mayonnaise - ½ cup (regular or lowfat)
1. Place all vegetables in a large salad bowl. Season with kosher salt and freshly ground black pepper.
2. Blend dressing ingredients together very well to create a smooth consistency. Pour dressing over salad and toss gently before serving.
NOTE: Candied pecans add a nice crunch as well, if you happen to have some on hand. I usually top with orange or lemon zest to create a stronger citrus flavor.