Quick Radish & Carrot Salad
Quick salad to make on the side to refresh the pallet or to eat with a sandwich or small lunch.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Healthy
Diet: Gluten Free, Vegan
Keyword: Healthy, salad
Servings: 4 as a side
Author: Shelly
- 1 handful almonds or any nuts of your choice
- 3 medium carrots, peeled and sliced thinly
- 3 large radishes or 10 – 15 baby radishes, sliced thinly
- Sea salt
- A pinch of chili flakes – optional
- 10 black peppercorns
- 1 juicy lemon - About 1/4 cup
- Parsley or any leaf to garnish – optional
Put the almonds in a frying pan over medium heat or in a 300ºF preheated oven or toaster oven and roast them for 5 - 10 minutes, stirring occasionally, until they are lightly colored. Let them cool then put on a cutting board and roughly chop them with a large sharp knife. Or put them in a plastic bag and crush them with a rolling pin.
Put the sliced carrots and radishes in a large jar or container. Add a good pinch of salt, chili flakes and peppercorns. Squeeze in the lemon juice. Close the jar or container and shake vigorously. Taste and correct seasoning. Store in the fridge or serve immediately with the crushed almonds and garnish with parsley.