The combination of nutty seeds, crunchy veggies, and fresh fruit makes this a perfect salad for the start of spring or the waning days of warm weather. Kohlrabi (a knobby bulb sometimes sold with leaves still attached) is that unusual-looking plant you may see hanging around the farmers’ market in the spring and fall. A member of the cabbage family, kohlrabi’s skin can be green or purple and is edible if the bulb is small. Cut open, the vegetable’s flesh ranges in color from pale green to white and is immensely crispy and a little sweet.
The combination of nutty seeds, crunchy veggies, and fresh fruit makes this a perfect salad for the waning days of warm weather.
Ingredients (serves 4)
1 red-skinned apple, cut into
2 small purple kohlrabi, cut into
¼ cup fresh tarragon leaves
3 tablespoons toasted sunflower seeds
3 strips lemon zest, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)
and freshly ground black pepper
- Prep Time: 10m
Arrange the apple, kohlrabi, tarragon, sunflower seeds, and lemon zest on a serving platter. Drizzle with the oil and lemon juice. Season with salt and pepper.
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