Lemon Shaved Spring Vegetable Salad

This shaved spring vegetable salad is easy to make, and so refreshing!  It is packed with vitamins and fiber and makes the perfect light side dish or make ahead salad for lunch, because it tastes even better the next day when the flavors have had a chance to blend!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 0 | Ready in: 30 minutes

Ingredients

• 2 medium organic red beets, peeled
• 2 large organic carrots, peeled
• 1 medium organic fennel bulb, core and top removed
• 10 radishes, tops and bottoms removed
• 1 organic green onion, sliced thin
• 1 Tbsp chopped fresh organic dill
• 1 Tbsp chopped fresh organic mint
• 2 Tbsp lemon juice plus 1 Tbsp juice
• 1 Tbsp avocado oil or olive oil
• 1 tsp maple syrup
• 1/2 tsp sea salt

Instructions

1. Using a mandolin, slice the beets, carrots, fennel and radishes thin (or alternatively you can use a knife to cut them as thin as possible.
2. Add the vegetables to a bowl, along with the green onions, herbs, lemon juice and zest, oil, sea salt and toss until everything is well distributed.
3. Allow to sit for 15 minutes in the refrigerator before serving, then re-mix before serving.