The past few months I have eaten salads at restaurants that had spiralized daikon radish in it. That addition was sooooo good that I made it my mission to buy a daikon and actually use it.
I think I’ve shared with you before that I always have good intentions, but sometimes I’ve had to throw out a few things because I waited too long to use them. It wasn’t going to happen this time!
This salad is so easy to do and the beauty of it is that you really don’t need a recipe! You can use different veggies, try it with feta, use grilled eggplant or zucchini…what ever you have in the fridge. After I spiralized the carrots and daikon radish I stored them in containers to use during the week.
The point is, when you start prepping veggies, opening cans of chickpeas, buying things like sunflower sprouts (who knew they were so good!) and plan to use your leftovers, you will never have a dull and boring salad!
I’d love to hear from you! What different veggies or other items have you put in your salads?
Please feel free to share your ideas and tips in the comments below:)
Healthy Salad in a Bowl
- A handful of your favorite mix of greens
- Sliced or spiralized beets
- Shredded carrots
- Shredded daikon
- Cooked quinoa (1/4 – 1/3 cup)
- Cherry tomatoes
- Roasted peppers
- Goat cheese (2 oz.)
- Handful of your favorite nuts (not more than a 1/4 cup)
- Sunflower sprouts
- 1/4 cup balsamic vinegar
- 3 tbs. pure maple syrup
- 2 tablespoon olive oil
- 1 tsp. Dijon mustard
- A pinch of kosher salt
Line the bottom of a bowl with a mixture of your favorite greens. Assemble everything else on top of it and around the edges.
Whisk all the dressing ingredients together in a small bowl. Drizzle this dressing, your favorite dressing or a touch of olive oil over the salad and enjoy.