This recipe can be prepared, garnished and cooled in the fridge for one or two hours. In order to obtain an optimum nutritional value it is preferable to prepare and eat this salad at the same time.
Preparation time: 20 minutes
Makes: 4 to 6 servings
Ingredients
½ kilogram of carrots
¼ kilogram of Japanese radish
1 big orange
1 lemon
3 tablespoons of peanut oil or olive oil
2 tablespoons of sunflower seeds
Sea salt and pepper
Preparation
- Brush wash the carrots, cut the stems and if they are not very fresh, peel them. The same will need to be done to the radishes.
- Grate the carrots and radishes on the large holes of the grater. This way you will obtain long strips of the vegetables. Place the grated vegetables in a salad bowl and mix them together.
- Wash the orange and lemon, then grate the skin and add it into the salad bowl. The peels should be well mixed into the rest of the salad.
- Squeeze the juice from the orange and lemon and mix it in with the oil, salt and pepper, then pour this over the salad and mix again. Add in the sunflower seeds, stir and serve.
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