This salad recipe was inspired by a week in Hawaii enjoying Lori Mildren’s salads. Lots of raw veggies in our salads at every meal. Fun to prepare, colorful and delicious. My interpretation of a ‘health salad’.
1 small head of Napa cabbage, sliced thin
1 small bunch of radishes, sliced
1 bunch scallions, sliced thin, including green part
1 small cucumber, sliced
1 small bunch of sweet basil, or a combination of herbs; mint, oregano, parsley, chopped into small pieces
1 small head of broccoli separated into florets and cut into bite-sized pieces
1 cup cherry tomatoes, sliced in half
1 cup sliced carrots
1/2 small lime, juiced
1/2 teaspoon lime zest
1/2 cup olive oil
Freshly ground black pepper
1. Place all the vegetables and herbs in a large bowl.
2. In a small bowl whisk together the olive oil, lime juice, lime zest, salt and pepper to taste.
3. Stir the dressing into the vegetable mixture. Serve or cover and refrigerate.