Nothing heralds the beginning of springtime on Maui like a bounty of freshness from your local market, or better yet, the first yield from your spring planting. Hats off to our local growers as our eternal growing season here in paradise makes for busy farming without reprieve. Inspired by the psychedelic hues of the most gorgeous radishes on earth, this tasty blend of colorful vegetable goodness creates a palette of freshness that’s as easy on the eyes as it is the taste buds. Paired with a vegan ranch dressing that’s packed with protein and omega 3’s,  this salad is a delightful way to enjoy some of the fruits (or veggies in this case) of your spring garden labor. Grab your mandolin and your blender and get started! 

Vegan Hemp Seed Ranch

Add to the blender in the below order, then blend to combine. Yields 1 cup of dressing.

Juice of 1 lemon or 3 tbsp of apple cider vinegar
1 tbsp red wine vinegar
1/4 cup water
1/4 cup hempseed
2 tbsp avocado oil
1 cup mixed herbs (such as garlic chives, green onion, cilantro, parsley, dill, or basil)  
2-3 smashed cloves of fresh garlic
1 tsp of salt
1/2 tsp pepper


Assemble sorel, kale and arugula. Rub with avocado oil and a sprinkle of lemon juice to soften. Add a couple tablespoons of your vegan ranch and rub into your greens medley. 

Shave Watermelon radish, purple daikon, and purple heirloom carrot  on the mandoline super thin and keep in ice water until ready for assembling.

Layer the greens first followed by your radishes then topped with fresh mint and dill. Smatter with some additional vegan ranch, crumbled local chèvre, and toasted nuts of your choice and enjoy!  

Maja Liotta is a Maui based professional chef,  caterer, event coordinator, forager and major admirer of other people’s gardens.   When not obsessing over food, she is hunting for waves, cycling, dancing or hanging out with her kids. Follow her on Instagram @chefmajaliotta

For more of Maja’s recipes, visit