I’ve recently discovered that radishes can make just about any dish look incredibly pretty, and they add a great crunch as well. I can’t decide if I love this recipe more for the taste or for all the colors—I should probably rename it “rainbow salad.”

Chop up some lettuce, purple cabbage, radishes, avocado and orange, and set aside. You can also throw in some pumpkin seeds.

Cut the pepper steak into bite-size pieces. (Seriously, who wants to whip out a knife and start cutting their salad in the middle of eating?) On a low flame, sauté the meat in soy sauce, honey, oil and garlic powder until cooked through. Remove the pieces and let them cool slightly. If you add them to the salad when they’re hot, they’ll make the lettuce warm and wilty (ew).

Meanwhile, stick all the dressing ingredients in the blender or food processor, and give it a whir. It should be thick and creamy, and smell delicious. There’s more than enough dressing in this recipe, so don’t dump it all on the salad at once. Add a few spoons, mix, taste; repeat until you’re satisfied.

The dressing keeps well in the refrigerator for at least a week, and you can use it on other salads, on green beans, or even as a dipping sauce for schnitzel. (It’s good, I promise!)

Just before you’re ready to eat, toss the vegetables, meat and dressing together. Eat immediately. Enjoy!

Salad Ingredients:

  • 2 heads lettuce
  • 2 cups shredded purple cabbage
  • 6 radishes, cut into thin rounds
  • 1 orange, cut into chunks
  • 1 avocado, cut into chunks
  • ¼ cup pumpkin seeds (optional)

  • ½ lb. pepper steak
  • 2 tbsp. honey
  • 2 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 1 clove garlic, minced

Salad Directions:

  1. Cut pepper steak into bite-size pieces and sauté in honey, soy sauce, garlic and olive oil until cooked through.
  2. Mix all salad ingredients, add dressing to taste, and serve immediately.

Dressing Ingredients:

  • ½ cup mayonnaise
  • 8 cloves garlic
  • ¼ cup balsamic vinegar
  • 3 tbsp. honey
  • 3 tbsp. Dijon mustard
  • ¼ tsp. salt
  • 1 tbsp. olive oil
  • 4 scallions

Dressing Directions:

  1. In a blender or food processor, blend until thick and creamy.
  2. Store in the refrigerator for up to a week.

What’s your favorite summery salad? Leave a comment and let us know. Or better yet, send it to us (if it’s your own recipe) so we can add it to our database.