I keep seeing these gorgeous raw vegetable salads all over the web and I wanted one for myself. So that’s what I made for lunch the other day. I started with beautiful, thinly sliced veggies…
Added some other goodies, and ended up with this masterpiece of a salad:
Pretty and fresh. Healthy and tasty. Win, win. And it’s a good thing too, because I ate the entire platter by myself.
Shaved Radish, Carrot, Cucumber Salad with Tangerines and Microgreens
2 small carrots, peeled and very thinly sliced
2 large radishes, very thinly sliced
1/2 large cucumber, very thinly sliced
1 tangerine, peeled and thinly sliced
2 green onions, thinly sliced white and tender green parts
microgreens, about 1/4 cup (I used amaranth microgreens from La Nay Ferme)
1-2 tsp. white wine vinegar
1-2 tsp. extra virgin olive oil
sea salt, for sprinkling (I used Real Salt)
Arrange the sliced vegetables and tangerine on a serving platter. Top with the green onions and microgreens. Sprinkle with the salt and drizzle with the vinegar and olive oil. Serve immediately.
It’s a gorgeous dish. I look forward to trying it at a family event soon. Thanks for the recipe.
LOVE the design of this salad – making it tonight with the addition of shaved fennel. Thanks for being an edible artist. :)