Ingredients:
1/3 cup radishes, sliced paper thin
1/3 cup fennel, sliced paper thin
1/3 cup of celery, sliced paper thin
1/3 cup of carrotes, peeled, sliced paper thin
1/3 yellow squash, sliced paper thin
1/3 cup zucchini squash, sliced paper thin
1/3 cup Dandelion leave, cut into 1 inch pieces
2 tbs. Chives, cut into 1 inch sticks
2 tbs. Italian parsley leave
2 tbs. Fennel tops, coursely chopped
1 tbs. celery tops, coursely choppsed
1 tbs. lemon juice, freshly squeezed
3 tbs. Extra-virgin olive oil, organic
Steps:
Washed sliced vegetables (first 7 ingredients well in cold water.
Transfer vegetables to a salad spinner and spin until all water is removed.
Transfer vegetables into a stainless steel bowl and add the chives, Italian parsley, fennel and celery.
Drizzle lemon juice and olive oil over the vegetable and herb mixture and season to taste with salt and pepper.
Toss all of the ingredients gently until combined.
Serve immediately and ENJOY! 🙂
Best served with home grown herbs, check it out:
