Carrot, radish and turnip salad with microgreens
Prep Time: 10 minutes
Cook Time: N/A
Keywords: salad gluten-free soy-free sugar-free vegetarian spring carrot radish turnip microgreens avocado
Ingredients (serves 1)
- 4 ounces / 113 g of a combination of carrots, radishes and salad turnips, possibly organic, clean weight [see below]
- 1/2 medium ripe avocado
- 1 tablespoon mayonnaise, possibly homemade
- A pinch of fine sea salt
- 1 ounce/ 28 g microgreens of choice (for example, sunflowers, broccoli, arugula)
Scrub carrots well and scrape surface to remove a thin layer of skin. Scrub radishes and salad turnips and trim the tails.
Grate the root vegetables using the extra-coarse side of a hand grater. Combine to get a total of 4 ounces / 113 g. The number of units depends on their size and also on your taste: for example, more carrots mean a sweeter salad, while more radishes will give your salad more of a bite.
Scoop the avocado meat into a small salad bowl or onto a plate. Add the mayonnaise and salt, and mash well. Add the grated vegetables and toss well, then mound them in the middle.
Distribute the microgreens around the root vegetables and serve. Toss again before eating. Enjoy!