Description
This festive salad not only looks happy, but is crispy, juicy, and ultra detox-friendly. Serve as a fresh side with grilled fish or chicken, or enjoy as a stand-alone lunch or snack.
Ingredients
SALAD
1 lb raw beets (about 2-3 large), peeled
1/2 lb carrots (about 2 large)
1/2 lb jicama (about 1/2 a medium root), peeled
1 lb tart apples (such as Honeycrisp or Granny Smith), cored (peeling not necessary)
DRESSING
1 TB neutral-tasting oil, such as avocado or grapeseed
2 TB fresh lime juice
1 TB honey
3/4 tsp salt
1/4 tsp freshly ground pepper
Instructions
Using a food processor fitting with the grater attachment or a box grater, grate the beets, carrots, apples, and jicama. Transfer to a large bowl and toss gently.
Make the dressing: in a small bowl, mix the oil, lime juice, honey, salt, and pepper.
Drizzle over salad and toss gently until thoroughly coated.
Notes
*prep time assumes you’re using a food processor; hand grating will take a bit longer!
… to shred the vegetables and apple, I recommend using a food processor with the grater attachment. If you don’t have a food processor, or just want to do it by hand, a box grater will work just fine (as will pre-shredded veggies).
… as this salad sits, it gets juicier, so I before storing I like to drain it through a sieve.
