Ingredients
For the Salad:
- 1 large carrot, peeled
- 1 zucchini
- 1 small cucumber
- 5–6 radishes
- 1 small golden or red beet, peeled
- 1/2 small red onion
- 1/4 small head of fennel (optional, for a mild licorice flavor)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for a little heat)
For Garnishing (Optional):
- 1/4 cup crumbled feta or goat cheese (for extra creaminess)
- 1/4 cup toasted almonds or sunflower seeds (for added crunch)
Instructions
Using a mandoline slicer, vegetable peeler, or sharp knife, carefully shave the carrot, zucchini, cucumber, radishes, beet, red onion, and fennel into thin ribbons or rounds. If using a knife, aim for very thin slices to ensure a delicate texture.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes until well combined. This tangy dressing will enhance the natural flavors of the vegetables.
In a large bowl, combine the shaved vegetables, chopped parsley, and mint. Drizzle the dressing over the salad and gently toss to coat everything evenly.
For extra flavor and texture, sprinkle the salad with crumbled feta or goat cheese and toasted almonds or sunflower seeds. These add a creamy and crunchy contrast to the crisp veggies.
Serve immediately as a light lunch or side dish. This salad pairs beautifully with grilled chicken, fish, or a hearty grain like quinoa.
- Prep Time: 20 minutes
Nutrition
- Calories: 120
- Sugar: 7g
- Fat: 7g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g