Spiralized Carrot and Radish Salad with Peach Vinaigrette
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Description
Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.
Ingredients
- 1 tablespoon Meyer lemon-infused olive oil
- 1 teaspoon peach-infused balsamic vinegar
- 1 pinch garlic powder
- salt and ground black pepper to taste
- 1 large carrot
- ⅓ daikon radish
- 1 tablespoon slivered almonds
- 1 tablespoon shredded coconut
- 1 teaspoon snipped fresh chives
Directions
- 1. Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
- 2. Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
- 3. Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
Nutrition Facts
serving: 1 salad
calories: 255.7 kcal
carbohydrates: 15.8 g
protein: 3.4 g
saturated fat: 5.5 g
sodium: 233.1 mg
fiber: 5.5 g
sugar: 7.9 g