Vegan Carpaccio Salad

By Dr. Eric Berg DC

11/03/2023

Vegan Carpaccio Salad

Total Time: 10-15 minutes

Serves: 1

Per serving: 0 calories, 0 g protein, 0 g carbohydrates, 0 g fat

Ingredients

Radishes

Beets

Carrots

Spring Mix

Avocado

Vinaigrette - about ¼ cup (try Dr. Berg’s Lemon Vinaigrette - it goes perfect with this recipe).

Salt

For Garnish

Sunflower seeds

Olives

Directions:

Using a mandolin, you can purchase one on Amazon, CAREFULLY shave your veggies of choice. For this recipe, we used radishes, beets, carrots (use the mandolin guard to be extra safe).

Shave your vegetables into ice water to keep them crisp and fresh.

Cover in vinaigrette (use a lot).

Salt heavily. Salt is VERY important for this dish or else it will taste extremely bland.

Lay down greens. Place shaved vegetables on top of greens.

Cut avocado.

Garnish with sunflower seeds and olives.

If you shave vegetables very thin, then they become a LOT easier to eat. You will need to purchase a mandolin ($25), but this will really help you to consume more veggies! A very acidic vinaigrette and a lot of salt goes GREAT with shaved radishes and shaved beets.