CSA Bluebirdgardens June 5, 2012 KOHLRABI RADISH AVOCADO SALAD

YEAAAAAAA.  The Bluebird Garden has delivered again,
this time (I am dividing a share, so it is actually
a fourth of one share, and this is what I got):  a bunch
of radishes, lettuce, spinach, sweet pea sprouts, green onions,
kohlrabi....WOW....wish you all were here.  I don't know if
I will even be able to have space to go to the grocery store.  This
first recipe is incredible.   I have been waiting one whole year
and practicing on this blog in order to keep track of the produce,
season, appropriate recipes and my new found interest:
URBAN SURVIVAL GREEN GARDENING (how to live
in an apartment and eat healthy on a minimal budget, more
to follow).   Today I pick up my juicer so any left over veggies
will become part of a drink....now folks.....this is something
THAT DOES NOT APPEAL TO ME....but I am going to TAKE A WALK
ON THE WILD SIDE...............

So this is the first delivery of the season, and this salad is
already one of my favorites, really you CANNOT go wrong
on this one, even the dreadful radish tasted great in this
recipe.

This yummy filling accompaniment
to the Brazilian stew will make
you want to DANCE....

KOHLRABI AVOCADO RADISH SALAD    (KARS?)

Ingredients:
Obvious (Kohlrabi, Avocado, Radish, Lime)
Dressing (green onion, garlic, balsamic vinegar, EVOO, S&P)
Topping:  Feta
DIRECTIONS:
1.  Peel Kohlrabi, cut in 1/4 inch slices then into random chunks
2.  Cut avocado in half, take out pit, cut in slices and chunks and squeeze 1/2 lime juice on top to prevent browning
3.  Slice radish into 1/8 inch slices and cut in half
4.  DRESSING:  chop the green onion up, add 1 Tbsp balsamic vinegar and 3 Tbsp EVOO, and either crushed clove of garlic or garlic powder or garlic salt (then skip the salt at the end),  whisk together.
5.  Fold avocado into veggies and fold in the dressing to coat.
6.  Serve with Feta on top.