13 September, 2012


This salad was first published in PassiFlora - an online magazine Eric, Liza, and I launched several years ago. Although the magazine didn't last, this recipe remains one of my favorite.

What you need

3 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 ...

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