Shaved Vegetable And Arugula Salad With Kefir-chia Vinaigrette And Sardines

Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017

Shaved Vegetables and Arugala Salad
– Servces 4-6

This salad is a probiotic powerhouse! A ton of fibrous vegetables get slicked with a good bacteria-rich kefir dressing. You can skip the sardines to make this a side salad, but keep them for a super-satisfying meal.


2 bunches medium radishes, preferably one red and one Easter Egg
3 large radishes, preferably a mix of black and watermelon
1 fennel bulb
1 carrot
1 small rutabaga, peeled
1 shallot
1 tart apple, cored
1 cup baby arugula
1 avocado pitted, peeled, and thinly sliced
Fresh basil, mint, and dill leaves, torn
Jacobsen flake finishing sea salt and freshly ground black pepper
Kefir-chia vinaigrette (recipe follows)
1 (4-ounce) tin wild-caught sardines packed in olive oil, fillets cut into 1-inch pieces
1 lemon


Cut all the radishes, the fennel, carrot, rutabaga, shallot, and apple into paper-thin slices with a mandolin. Transfer into a large bowl and add the arugula, avocado, and herbs. Season with salt and pepper and drizzle with vinaigrette. Toss until everything is evenly coated.

Divide among serving plates and top evenly with the sardines. Zest the lemon directly on top and serve immediately.

Kefir-Chia Vinaigrette
Makes about ¾ cup

Chia seeds soften in a tangy kefir mix, giving this dressing creaminess and lots of beneficial omega-3 fatty acids. It’s especially good with crunchy shaved vegetables.

¼ cup extra virgin olive oil
Juice of 1 lemon
½ garlic clove, grated on a microplane
2 tbsp white wine vinegar
¼ cup full-fat kefir
½ tsp Dijon mustard
1 tsp chia seeds
Coarse sea salt and freshly ground black pepper

Combine the olive oil, lemon juice, garlic, vinegar, kefir, mustard, chia, and a pinch of sea salt and pepper in a jar. Seal and shake until very well combined. Season with salt and pepper.

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