When your digestive system needs a gentle reset, this Shaved Kohlrabi Salad with Crispy Pear and Nuts is the perfect solution. Inspired by Dr. Gundry’s Plant Paradox approach, this salad combines crisp, fresh vegetables, sweet fruit, and crunchy toasted nuts for a dish that’s as satisfying as it is gut-friendly. Kohlrabi is rich in prebiotic fiber, which feeds beneficial gut bacteria, while pears add natural sweetness and polyphenols that help soothe and support digestion. In fact, vegetables like kohlrabi stand out because not all vegetables offer the same benefits,to learn more about vegetables that can keep you healthy, watch the full episode here.  The nuts contribute healthy fats, protein, and texture, making this salad a nourishing and balanced meal or side dish. 

A Perfect Balance of Flavors and Textures

What makes this salad truly special is the contrast of textures and flavors. The kohlrabi is crisp and slightly peppery, paired with the juicy sweetness of the pear. Fresh mint and a bright lemony dressing add vibrancy, while the toasted nuts provide a satisfying crunch and depth. Shaved Pecorino or Parmigiano-Reggiano cheese adds a savory note that rounds out the dish beautifully. 

Versatile, Easy, and Elegant for Any Meal

This salad is incredibly versatile. Serve it as a light lunch, a refreshing starter, or a side for a more substantial meal. It’s quick enough for weeknight dinners but elegant enough for entertaining. You can prep much of it ahead of time to toast the nuts and shave the kohlrabi in advance to save time when assembling. The combination of fresh vegetables, fruit, nuts, and cheese creates a nutrient-dense dish that’s loaded with fiber, antioxidants, and healthy fats, supporting your gut and overall well-being. With its crisp textures, bright flavors, and wholesome ingredients, this salad proves that healthy eating can be elegant, satisfying, and delicious.

Ingredients

Serves 4

• 1 cup blanched hazelnuts, walnuts, macadamia nuts, or pistachios
• 2 medium kohlrabi, peeled and grated
• 1 crisp pear (Comice, Bosc, or Anjou), cored and grated
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon white balsamic vinegar
• Kosher salt, to taste
• ½ cup torn fresh mint leaves, plus more for garnish
• 1 tablespoon extra-virgin olive oil
• 2 ounces Pecorino de Fossa or Parmigiano-Reggiano cheese, shaved

Instructions

1. Preheat oven to 350°F. On a baking sheet, toast the nuts for 10–12 minutes, tossing occasionally, until golden brown. Cool and coarsely chop.
2. In a bowl, toss kohlrabi, pear, lemon zest, lemon juice, and vinegar. Season with kosher salt and add mint leaves; toss to combine.
3. In a small bowl, toss the toasted nuts with olive oil and season with additional salt if desired.
4. To serve, divide the salad among four plates. Top with the seasoned nuts, shaved cheese, and extra mint leaves.

Crisp, vibrant, and nourishing, this salad is a refreshing reset for your gut and a flavorful addition to any meal.