Vegetable ribbon salad


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


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.


A fresh and crispy vegetable salad that is super easy to prepare and looks gorgeous.


Sunday, December 4, 2011 - 8:26am


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