Today was one of those days where I was craving something bright and crunchy! Ever have one of those days? I think it’s because I went grocery shopping at the Northwood’s little organic grocery store today. Call me a nerd, but I just love seeing all the beautiful organic produce! My “creative juices” start flowing and I get so excited thinking up fun and flavorful dishes!
bright and refreshing flavors!
So tonight, my imagination led me to the Pink & Purple Pile Up! This gorgeous salad is not only eye-catching, but is also full of flavor and super delicious!
crunchy and fabulous!
It is also Gluten Free, Vegan, and Body Ecology Diet friendly!
So Delicious!!
Here’s what you need:
1/2 head of purple cabbage, shredded thin on a mandolin
3 large carrots, cut in half, and sliced thin on a bias
1 1/2 cups sugar snap peas, slices into thin strips
5 red radishes, sliced thin on a mandolin and cut in half
1/2 red onion, sliced thin on a mandolin
5 green onions, sliced on a bias
salt and pepper
chopped almonds
3 large carrots, cut in half, and sliced thin on a bias
1 1/2 cups sugar snap peas, slices into thin strips
5 red radishes, sliced thin on a mandolin and cut in half
1/2 red onion, sliced thin on a mandolin
5 green onions, sliced on a bias
salt and pepper
chopped almonds
Dressing:
juice of 1 1/2 lemons
1-2 Tsp EVOO
2 Tbsp fresh dill, chopped
salt and pepper
juice of 1 1/2 lemons
1-2 Tsp EVOO
2 Tbsp fresh dill, chopped
salt and pepper
Carefully prep your veggies on the mandolin, or with a sharp knife and put in a large bowl. After you slice your red onion, soak it in ice water for 10 minutes (this gets rid of the sharp, onion-y bite). Then drain, dry, and add it to the bowl with the rest of the veggies. Add about 1 1/2 tsp sea salt and several grinds of pepper over the veggies. Toss to coat everything with salt — this causes the raw veggies to soften slightly, and release their moisture, creating the beginning of the dressing. Then, pour the dressing over the veggies and toss to coat. Chill in the refrigerator for at least 15 minutes. Serve garnished with chopped almonds. SO GOOD.
gluten free, vegan, and body ecology diet friendly!
With this outrageous salad, I served baked Cod from Lobsta Bakes. This wild, ocean-caught fish was wonderful! I baked it at 400 degrees for 25 minutes with 1 tsp EVOO, salt, pepper, paprika and chili powder. Yum!
crisp summertime salad!
This meal was absolutely delicious! Not only was it eye-popping, but it was SO refreshing and delicious! The flavor, textures, and colors combined to create a Five Star dish!
carrots, cabbage, and peas, oh my!
First, the flavors were wonderfully bright and fresh! The lemon and dill paired perfectly together, without being overwhelming! The lightness of the dressing allowed the fabulous flavors of the organic veggies to speak for themselves — which I love! Especially at this time of year when the produce is so fresh and abundant!
such vibrant colors!
Next, the textures were so enjoyable! It was chilled and fantastically crunchy! The shredded cabbage was crisp and fabulous! And the almonds chimed in with a great *crunch!*
what a plate!
Finally, the colors were vibrant and show-stopping! The purple cabbage made a dramatic statement on the plate. The orange carrots, green snap peas, and pink radishes really *popped* against the deep hue. It was a beautiful, beautiful dinner!
Pink & Purple Pile Up!!
Do you like going grocery shopping? Or is it more of a chore?
See ya tomorrow!
Need a mandoline? Here's the one I use:
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