Carrot-Daikon Salad with Lemon Vinaigrette
Grate the vegetables the old-fashioned way--by hand. This gives you time to see, touch, smell, and connect to the process of preparing your food. As you grate, notice your posture: Are your shoulders tense or relaxed and open? Notice how the texture and even the scent of the vegetable changes as it's sliced. What is the experience of eating a grated carrot compared with biting into a whole one?
1 cup peeled and grated carrot (about 1 large carrot)
1 cup peeled and grated daikon radish (about 1 small daikon)
1 bunch arugula, washed and chopped
1 cup sunflower sprouts
1/2 avocado, sliced
handful of sunflower seeds
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
1/2 small shallot, diced
2 tablespoons minced parsley
2 tablespoons minced basil
1/4 teaspoon salt
1/4 teaspoon pepper
Nutrition FactsPer serving: 363 calories, 85% fat (36 g; 4.8 g saturated), 11% carbs (11 g), 4% protein (4 g), 4 g fiber, 44 mg calcium, 2 mg iron, 171 mg sodium.
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Directions1. Mix the carrot and daikon together in a bowl. Arrange the arugula in a large salad bowl, then layer on the carrot-daikon mixture, sunflower sprouts, and avocado slices. Top with a sprinkling of sunflower seeds.
2. To prepare the vinaigrette, mix the olive oil and lemon juice. Add the shallot, parsley, basil, salt, and pepper, and whisk until well blended. Toss the salad with the vinaigrette and serve.