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a delicate salad with curly orange carrot ribbons, pink radish slices, and chopped toasted nuts over greens in a wide horizontal shot, on a rustic plate on a festive table, natural light, shallow depth of field, landscape orientation

Shaved Carrot and Radish Salad with Nuts

Ribbons of carrots and radishes with toasted nuts and a zesty lemon honey dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 large carrots shaved into ribbons
  • 6 medium radishes thinly sliced
  • 1/2 cup mixed nuts toasted and chopped
  • 3 cups arugula
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp salt

Method
 

  1. Use a peeler to shave the carrots into long thin ribbons and thinly slice the radishes.
  2. Toss the carrot ribbons, radish slices, and arugula together in a bowl.
  3. Whisk together the olive oil, lemon juice, honey, and salt.
  4. Drizzle the dressing over the salad and toss gently.
  5. Top with the toasted chopped nuts and serve.

Notes

Soak the radish slices in ice water for a few minutes for extra crunch.