Watermelon radish, celery root and seasonal greens lightly tossed through a warming mustard dressing ~ elegant + straightforward.
You can make this salad in advance; it will store well; keep the dressing separate and dress just before serving. Cider & Spice Roasted Nuts is a great topping as your get that warm, savoury sweet combo of mustard, maple & spices – it works + it adds protein and healthy fats and makes the salad a little more substantial as a meal – apple would be a great addition too!
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
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Watermelon Radish & Celery Root Salad
WASH all your veg. Peel watermelon radish + ½ the celeriac | celery root.
THINLY SLICE Julienne | matchstick watermelon radish + celeriac + apple if using – see photo gallery boards.
TOSS all salad ingredients together well with a few teaspoons of salad dressing just before serving.
SERVED topped with Cider & Spice Roasted Nuts.
STORE salad un-dressing in the fridge in a glass container with a lid.
SHAKE all dressing ingredients together in a mason jar. TASTE adjust heat + salt to taste.
STORE in the fridge with the lid on.
JULIENNE = matchstick cut – see photo gallery for knife skills.
SWAP RADISH – for white or purple daikon, red or white radishes, hakurei salad turnips.
SWAP CELERIAC for kohlrabi, apple, fennel, celery sticks – thinly sliced.
ADD carrots, yellow beetroot, kohlrabi, apples – all julienned. HERBS like chives, scallions, parsley, cilantro.