We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days are shortest, a week away from the winter solstice. So, Full Moon Salad. . .

Lightly toss together in a large bowl:

• 1 cup thickly shredded turnips
• 1 cup diced bok choy
• 1/2 cup chopped Italian kale

(or any amount of the above ingredients in the same ratio)

We grow several types of bok choy, and any of them will work well in this recipe. Try the different types to see which you like best. Use both the stems and the leaves of bok choy.

 

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Full Moon Salad Dressing 

Puree together in a food processor or powerful blender:

• 1/2 cup cilantro
• 1/2 cup onion greens (save the lower part for another use)
• 1/2 ripe Florida avocado
• 1/4 cup lime juice (or lemon juice will do)
• 1 Tbsp coconut oil
• 2 Tbsp toasted sesame oil
• 1 tsp sea salt
• 1 tsp sugar (optional)

This will make more dressing than you need for the amount of salad above, but you will want the dressing for other uses anyway, and it will keep well refrigerated for several days.

Lightly toss the dressing on the salad to coat, but not smother. Top with a sprinkling of black sesame seeds.

 

Eat this salad on its own, or use it as a fresh topping for a brothy soup like posole or beef stew, or as a side for beans and rice. It also makes a great plating foundation for grilled vegetables or fish.

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