Slivered Rainbow Salad

photo(14)Inspiration comes from the darnedest places- helloooo farmer’s market! I’m a girl who likes to eat with her eyes, so to preserve the bold color of the watermelon radishes I prefer to serve them raw. Fresh leafy greens and veggies have always been a part of my daily diet, and they became even more essential when I was diagnosed with RSD ten years ago. Since then I truly realized that what I put into my body has a direct effect on how I feel. Vibrant vegetables and fruits are more than just a pretty face. The more colorful, the more phytonutrients, which have specific health benefits so be sure to vary it up and have fun with your food!

You need:

  • 3 cups lettuce medley (I used a blend of Red Sails, Tropicana, Oak Leaf, Lollo Rossa, Butterhead, and Romaine) roughly chopped
  • 1 lb watermelon radishes, thinly sliced using a mandoline
  • 1 shallot, thinly sliced using a mandoline
  • 3 carrots, thinly sliced using a mandolin (watch your fingers!)
  • 1/2 cup fresh cilantro, torn into small pieces

For the Sweet Lemon Vinaigrette:

  • 1 clove garlic, minced
  • 1 tbsp honey
  • Juice of 2 lemons
  • 2 tbsp brown rice vinegar
  • 1/4 cup extra virgin olive oil
  • Sea salt + black pepper to taste

How to:

Whisk together all dressing ingredients in a small mixing bowl, adding olive oil last. Season with salt and pepper and set aside. Combine all salad ingredients together in a large bowl, finish with cilantro and a pinch of salt and pepper. Add the Vinaigrette and enjoy! Serves 4-5.

Tasteful Tips:

Benefits you ask? Sea salt is high and minerals and won’t make you bloated. Watermelon radishes are a rich source of vitamins and minerals and they are 89 percent water, which can help boost your hydration. Yes. Carrots can improve your vision, your skin, your immune system and even your bone health. And all those mixed greens contain disease-preventing antioxidants.

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