In case you missed the official announcement on my Facebook page, I recently committed to doing a Whole30® again, starting today.
I feel I need to get those hormones of mine back on track: for some reason, I’ve been craving nut butter uncontrollably, and I do mean uncontrollably, for the past 3-4 weeks or so, especially after dinner.
So, since I can’t seem to exert any form or control over that “addiction” of mine, I decided that, in addition to the standard rules of the Whole30® program, I would have to establish a NO NUT policy for myself.
Now THAT will be tough.
As well, there shall be no food whatsoever after dinner, period. The last bite off my dinner plate shall be my last bite of food for the day.
End of story. No exceptions.
And no, brain. This is non-negotiable. And yes, you can do this. It’s only 30 days after all! (at least, that’s what I want it to believe, so shhhhht, people, not a word on how sometimes, a Whole30® will change certain things permanently for ya…)
Now can you think of a better way to kick off a Whole30® than with this gorgeous salad?
Of course, you will have guessed that I made it PRIOR to starting this challenge, for this fabulous salad has nuts in it and I am not to have any for the next 30 days. YOU however, can have some (you lucky human beings, you).
But hey, those could very easily be left out, you know. If you wanted to, that is. But you don’t, right? Because they do do a lot for this salad. I swear. It’s not just my addiction talking.
Although I chose to call this one a Crispy and Refreshing Kohlrabi Salad, it contains WAY, WAY more than just kohlrabi. In fact, this salad is an overabundance of all sorts of crispy and fresh vegetables. It’s got cucumber in it, it’s got chayote in it, it’s got daikon radish as well as green and red apples . Oh, and broccoli florets, too!
A bunch of fresh herbs, a squirt of white balsamic vinegar, a handful of pecans and a few raisins put the finishing touch on this flavorful and “textureful” experience. (hey, this one should definitely be a real word, alright? It sounds perfectly legit to me!)
Seriously, every single component of this salad is crispier than the next. And all the flavors seem to go so well together, too. Not too sweet, not too tangy, not too spicy nor too salty. Every single ingredient sort of leads the way to the next. It all just flows in your mouth.
And that makes for a timeless salad. That’s right. Timeless.
This salad can indeed be enjoyed any time of the day, with just about anything. It works perfectly well with scrambled eggs in the morning, teams up with grilled chicken like no other for a delicious lunch or dinner, and blends really well with canned tuna, too!
Oh, and did I mention pork? It sure was delicious alongside some tangy ginger coleslaw, creamy avocado and a few slices of leftover Pineapple Braised Pork Roast.
If you’ve never had Kohlrabi, you should definitely give it a try next time you come across it.
I find it tastes a lot like broccoli stems. Only better. So if like me, you happen to be a fan of broccoli stems, you’ll go nuts for kohlrabi.
And there I go with the nuts again…
It’s gonna be a loooooong month!
Wish me luck, guys!
- 2 medium kohlrabi (200g each), peeled and diced
- 2 chayotes, diced
- 1 red delicious apple, peel on, diced
- 1 granny smith apple, peel on, diced
- 250g daikon radish, diced
- 200g broccoli, florets only, chopped
- ¼ cup chives, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 2 tbsp lemon thyme, finely chopped
- ¼ cup white balsamic vinegar
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- ¼ cup raisins
- ½ cup pecans, coarsely chopped
- Add all ingredients to a large mixing bowl and mix with a large spoon until well combined.
- You can serve the salad immediately or leave it in the fridge for a few hours to allow flavors to develop.
- This salad will keep very well and remain crunchy for 4-5 days in the refrigerator.