I love combining various vegetables into salads. My mainstays are beets and carrots and then I work around them. Hubby asked me to make a salad for his work so I combined what I had on hand and the following is what I ended up with.
A word about the kelp noodles. They have no flavor and a crunchy texture. When I made this type of salad for my fellow students at nutrition school, people were asking for 2nd and 3rd portions, I was shocked (or maybe they were just really hungry 😉 ). People said they didn’t usually like kelp noodles but really liked it in that salad. So give it a try … you might discover a new addition to your repertoire J
2 beets, peeled and grated
4 carrots, peeled and grated
1 zucchini, peeled and grated
1 red onion, diced
2 stalks of celery, diced
½ English (seedless) cucumber, sliced and quartered
1 red pepper, diced
handful or so of grape tomatoes, quartered
handful of parsley and basil (I cut them up with herb scissors, such a great investment)
half a bag of kelp noodles, rinsed and chopped
Extra virgin olive oil
1 lemon, freshly juiced
Himalyan sea salt
Fresh ground pepper
Combine dressing ingredients in a mason jar and shake until combined. I’m a little loose with the amounts. It’s really an individual taste.
Combine salad ingredients, then toss with dressing. Eat right away if you can but it will last several days in a glass container in the fridge.
Most importantly – ENJOY!
And feel free to modify according to YOUR taste buds 🙂