The Probiotic Kitchen: More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes - Also Includes Recipes for Prebiotic Foods by Kelli Foster

Author:Kelli Foster
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-12-17T00:00:00+00:00

Shredded Kale and Radicchio Salad

This is an everyday salad you’ll find me making for lunches or as a side for dinner almost every week. In addition to having the extra helping of vegetables, it’s my way of working prebiotics (here, the radicchio and avocado) into mealtime on a regular basis. You can’t go wrong with any dressing you drizzle over top, but the Creamy Kefir Poppy Seed Dressing, which adds a dose of probiotics, is always my favorite with this mix.

SERVES 4

1 large bunch Tuscan kale, leaves thinly shredded

1 head radicchio, thinly shredded

1 cup (110 g) shredded carrot

2 Persian cucumbers, sliced

1 watermelon radish, thinly sliced

1 avocado, peeled, pitted, and chopped

1/2 cup (75 g) feta cheese, crumbled

1/4 cup (25 g) toasted almonds, chopped

1/3 to 1/2 cup (80 to 120 ml) Creamy Kefir Poppy Seed Dressing

1. Add the kale, radicchio, carrot, cucumbers, radish, avocado, feta, and almonds to a large bowl.

2. Drizzle 1/3 cup (80 ml) of the Creamy Kefir Poppy Seed Dressing around the edges of the bowl and toss to combine. Add more dressing as desired and serve.

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