You are here

Shaved Vegetables & Arugula with Kefir-Chia Vinaigrette

Shaved Vegetables & Arugula with Kefir-Chia Vinaigrette


  • 2 bunches medium radishes, such as red or Easter Egg
  • 3 large radishes, like black or watermelon
  • 1 bulb fennel
  • 1 carrot
  • 1 small rutabaga, peeled
  • 1 shallot
  • 1 tart apple, cored
  • 1 cup baby arugula
  • 1 avocado, thinly sliced
  • Fresh basil, mint, and dill leaves, torn
  • Coarse sea salt
  • Freshly ground black pepper
  • Kefir-Chia Vinaigrette
  • 1 lemon


  1. Using a mandoline, slice the radishes, fennel, carrot, rutabaga, shallot, and apple very thinly. Add them to a large bowl with arugula, avocado, and herbs. Season with salt and pepper; drizzle with the vinaigrette and toss to coat.
  2. Divide salad among plates and zest the lemon on top.

Kefir-Chia Vinaigrette

  1. Add 1/4 cup extra-virgin olive oil, juice of 1 lemon, 1/2 garlic clove grated on a Microplane zester, 2 tablespoons white wine vinegar, 1/4 cup plain full-fat kefir, 1/2 teaspoon Dijon mustard, 1 teaspoon chia seeds, and a pinch each of coarse sea salt and freshly ground black pepper to a jar. Seal and shake until very well combined. Season with more salt and pepper to taste.


  • Recipe by chef Seamus Mullen, author of Real Food Heals: Eat to Feel Younger & Stronger Every Day.

Nutrition Information

Per serving: 281 kcal cal., 20 g fat (3 g sat. fat), 373 mg sodium, 9 g fiber, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment