Wrote this post upon my return to Vancouver. I forget that having a blog means having to update. Fall is in full swing and it’s getting rather chilly, but what a great reminder this salad is of how incredible Summer 2013 was.

I’ve returned! I love Vancouver. You don’t necessarily realize while you’re here. We get angry about Translink and the rain can suck sometimes, but when you return from some other place, the mountains captivate, the green strengthens, and the freshest air in the world fills your lungs. I feel very fortunate.

Not to say that Montreal wasn’t enchanting in its own way, with rich culture, cool people, and great scope for biotech industry, however, for natural beauty, Vancouver would win everytime. If it were up to me.

Over the past week, I think I’m slowly becoming a local again. At first, I forgot that I had to press a button to cross the street, resisted the urge to say merci! when getting off the bus, and other shenanigans. But I’m adapting. I even found a store that carried Edensoy. My inner Asian recalls my beloved Bio Terre in the Mile End that sold it for a dollar cheaper, but alas…

Not a baking post today, I went grocery shopping and picked up some cool stuff. Doing groceries gives me joy.

This salad was made with baby kale grown locally in Downtown Vancouver on the top of a residential building or something. Yeah urban farming! Technology! Also found these cute little watermelon radishes. The bite of raw radish and the tang of kale combine well with the creaminess of the yogurt dressing. Super easy and great as a side or a quick lunch. I dunno, I always feel like salad can never be a meal. But if it works for you – !

So make this salad, perhaps turn on your summer jam! – and feel the excitement. Summer is here! The radish in this is great to cool down after a long day.

Creamy Baby Kale Salad with Watermelon Radish

Ingredients:

Two handfuls of baby kale

Half an avocado

1 watermelon radish

1 little regular ol’ radish

Olive oil

Juice from a lemon

Spoonful of greek yogurt

Apple vinegar

Black Pepper

 

1. I like to make the sauce first. Glug glug glug 1/2 tbsp of olive oil into your serving bowl. Add the spoonful of greek yogurt. Add the apple vinegar. Add the lemon juice.

2. Stir stir stir.

3. Clean the kale and radishes. Cut the radish into paper-thin circles (I am terrible at this.)

4. Arrange  in the bowl with avocado and add black pepper if you wish.

5. Mix the sauce into the veggies and gobble. Or daintily eat each leaf and radish slice at a time (I prefer the former.)