Radicchio, Avocado and Pecan with Lemon Maple Ginger salad dressing


Some vegetables you try for the first time and fall in love with them. Last week we tried Radicchio for the first time. An Italian favorite, used raw and also cooked. The petal-like leaves we roughly tore to make a salad and combined with the bitterness of the radicchio, the buttery-ness of avocado, the density of toasted pecans, the sweetness of maple syrup and Meyer lemons.

1/2 cup of Meyer lemon juice

1/2 cup of Olive oil

1 inch cube ginger, peeled and chopped roughly

3 TBS Maple Syrup (adjust taste as necessary)

3 TBS Tamari or soy sauce (adjust taste as necessary)

Combine well and toss with Radicchio, avocado and toasted pecans. Marinate for 1/2 hour before serving.

Persimmon and Avocado Salad

Prep time:  15 mins
Total time:  15 mins
Serves: 4
Brighten up a dreary winter day with peppery arugula greens topped with crisp slices of sweet persimmon, buttery avocado wedges and tangy pomegranate arils, all tossed in a tangy mustard and white balsamic vinaigrette.
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 8 cups baby arugula
  • 1 firm-ripe Fuyu persimmon, quartered and thinly sliced
  • 1 large avocado, cut into wedges
  • ½ cup fresh pomegranate arils
Prepare the Dressing:
  1. In a small bowl, whisk together olive oil, vinegars and mustard until combined. Season to taste with salt and pepper.
Assemble the Salad:
  1. In a large mixing bowl, toss arugula with dressing until well coated. Distribute between four individual salad bowls, or transfer to a single large salad bowl.
  2. Arrange persimmon and avocado slices on the arugula, then scatter with pomegranate. Serve immediately.
The beauty of this salad is the contrast between the crisp, sweet persimmon against the soft, buttery avocado. Make sure to purchase the small, squat tomato-shaped Fuyu persimmons for this salad, as they’re sweet enough to eat even when slightly crisp, as opposed to the larger acorn-shaped Hachiya that are too tannic to eat until completely soft.


Sweet & Savory Chard Wrap

This recipe is all about your personal taste. Nothing in this recipe is exact; so lay on the flavor where you love it most.  I love foods that satisfy my love for sweet, nutty, creamy and pungent but I most of all love this wrap for its freshness and unique complexity. Packed with flavor, this raw wrap could turn a person vegan.


  • Handful of sundried tomatoes
  • Avocado, sliced
  • Dash of fresh dill
  • Golden raisins
  • Sprinkle of pine nuts
  • A handful of green onion
  • Drizzle of olive oil
  • A pinch of himalayan salt


Prepare 1-2 wraps per person depending on the size of the wrap

  1. Start by rehydrating/softening the sundried tomatoes and slice to 1/2″ x 2″ pieces (leave in warm water for 1 minute)
  2. Remove the tough inner stems from the chard and criss-cross the “wings” created through that process to ensure full coverage when you roll up the wrap.
  3. Place 2-3 avocado slices and softened tomato into each leaf
  4. Drizzle oil over avocado and tomato
  5. Sprinkle on raisins, green onion, dill, and pine nuts.  Finish with a slight bit of himalayan salt.
  6. Roll as tightly as possible. Secure with toothpicks if needed and enjoy!