Garden Salad with Annatto Oil Vinaigrette
A colorful, nutrient-rich salad packed with earthy greens, crisp radishes, and the savory kick of grated Parmesan—brought to life with a bold annatto oil vinaigrette.
Ingredients
Annatto Vinaigrette:
- 1 tbsp Domestic Gourmet Annatto Oil (Aceite de Achiote)
- 1 tbsp olive juice from a jar of Spanish olives
- 1 tbsp red wine vinegar
- ½ tsp fresh oregano
- ¼ tsp minced rosemary
- 1 tbsp finely grated Parmesan
- salt to taste
- fresh cracked black pepper to taste
Garden Salad with Annatto Vinaigrette
- 1 cup softened kale massage with a pinch of salt and a few drops of annatto oil
- 1 cup beet greens roughly chopped or hand torn
- 2 radishes julienned
- ½ cup sweet red pepper sliced and diced
- 2 tbsp fresh gandules (or canned, strained, and rinsed)
- 1 small roasted beet chopped
- 1 small tomato chopped
- 1 tbsp finely grated Parmesan
- Annatto Oil Vinaigrette to taste
Instructions
To Make the Annatto Oil Vinaigrette:
- In a small mixing bowl, pour in the annatto oil as your base.
- Slowly whisk in the olive juice and red wine vinegar, incorporating air as you whisk to create a light emulsion.
- Sprinkle in the oregano and rosemary, continuing to whisk gently to evenly distribute the herbs.
- Season with a pinch of salt and freshly cracked black pepper.
- Finish with the Parmesan, whisking one final time until well combined.
To Assemble The Salad:
- In a mixing bowl, combine softened kale, beet greens, radishes, sweet red pepper, gandules, roasted beet, and tomato.
- Drizzle with Annatto Oil Vinaigrette and toss gently to coat.
- Top with fresh grated Parmesan just before serving.
Pro Tip:
- Add your favorite protein to make this salad a main dish.
- Annatto Oil Vinaigrette also pairs well with grilled vegetables, roasted potatoes and sweet potatoe,s or as a marinade for chicken or tofu.
Notes
Notes on how to include your child(ren):
One of my favorite things about this salad is how hands-on and sensory it is—perfect for cooking with your little one(s) in the kitchen. Let your child(ren) tear the kale and beet greens with their hands, feeling the texture change as they massage it with oil. Let them explore the crunch of a fresh radish or the softness of a roasted beet.
You can turn it into a learning moment by talking about colors, shapes, and smells—and counting out the gandules one by one to build early math skills. Have them help arrange the salad like an artist paints a canvas, developing both fine motor skills and confidence.
It’s not just a salad—it’s a way to connect, to create, and to explore flavors and textures together. These little kitchen moments build a lifelong love of food and family.
Nutrition
Calories: 150kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 227mgPotassium: 571mgFiber: 5gSugar: 6gVitamin A: 3873IUVitamin C: 72mgCalcium: 139mgIron: 2mg
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