Vegetable, Kelp Noodle Salad

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

Salad:

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

Dressing:

Extra virgin olive oil

Honey

Garlic, minced

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 🙂

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