The Big Salad

The Big Salad

My rules for salad are as follows: every good salad must have *at least* three things in it. It must have leafy greens. It must have something with a little bite or sweetness. And it must have something with a little crunch. This recipe, then, is really just a framework. Add or subtract whatever you want, as long as the flavors go together! Make sure your dressing highlights your ingredients, and doesn’t just bury them. And don’t be afraid to get in there and massage your kale!*

(Serves 4-6)


  • 4oz greens (Kale, Spinach, or Cabbage)
  • 2-3 washed and thinly sliced Radishes
  • 2-3 washed and thinly Sliced Hakurei Turnips
  • 1/2 head Spring Garlic, finely chopped
  • 1 handful of microgreens of choice
  • 1 Green Onion, sliced
  • 1 cup cooked and seasoned chickpeas
  • 1 cup meat (if not vegetarian) sliced thinly. [Think leftover rotisserie chicken, thinly sliced grilled chicken breast/thigh, or even leftover steak or grilled fish!
  • 1/2 cup nuts (pine nuts, walnuts, slivered almonds, or other crunchy topping of choice.)
  • Dressing of Choice! (My favorite in Green Goddess)


  1. Wash, spin, and assemble your greens.
  2. Dress your greens (and massage the kale if using.)
  3. Wash the radishes and turnips and slice thinly, arrange on top of the greens.
  4. Toss on the chickpeas, meat (if using), and nuts. Drizzle with a bit more dressing.
  5. Dish into bowls and ENJOY your filling salad dinner!


*How to massage your kale: Massaging your kale is a lovely way to make this fibrous leafy green a bit more tender. To massage, simply dress and then gently “massage” the leaves like you would the stressed out shoulders of an old friend. You will be amazed what a difference this makes in just how delicious and tender your kale is!*

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