What you need3 medium beets, washed and peeled
2 medium carrots, peeled
2 Granny Smith or other crispy firm apples, cored and peeled
2 tablespoons non-sweetened shredded coconut
1 tablespoon lime juice
6 Boston lettuce leaves (optional)
3 tablespoons slivered almond, toasted (optional could be replaced with pine nuts, pumpkin seeds or other nuts/seeds)
What to do
- In a salad bowl julienne beets, carrots, and apples
- Sprinkle vegetables with coconut, drizzle with lime juice and mix well
- Let salad stay for 15-30 minutes and mix well again
- Serve salad in Boston-leaves “cups”, sprinkled with roasted almonds. For a more simple presentation omit the salad leaves.
A year ago: if all goes well ...