Vegetable ribbon salad

Ingredients

4-5 different colored carrots or regular ones

1 zucchini

fresh coconut thinly sliced

1 clementine or orange

1/4 cup pomegranate seeds

handful of toasted and glazed pecan or walnuts

2 tbsp maple syrup

1 tsp black pepper

1/2 tsp paprika

pinch of salt

1 lemon

Preparation

Wash the carrots and zucchini. Pat dry. Use a vegetable peeler to make long ribbons with the carrots and zucchini. Peel a few slices from the coconut and keep aside. Mix all the vegetables and pomegranate in a bowl. Peel the clementine and add the slices, maple syrup, lemon juice and salt. Toss to mix well. Season with black pepper and paprika. Finally top with glazed pecans.