Ingredients:
2 medium carrots, peeled, very thinly sliced into rounds
½ small red onion, very thinly sliced, rinsed, patted dry
4 radishes, thinly sliced into rounds
2 cups torn mixed tender herbs (such as mint, parsley, and/or dill)
3 cups torn lettuce and chopped kale mixed
½ large cucumber sliced into rounds
Salad dressing
1 T white wine vinegar
2 T grain mustard
2 T Dijon mustard
3 chopped garlic scapes
1 cup extra virgin olive oil
Juice of 2 lemons squeezed
1 tsp Kosher salt,
1 tsp freshly ground pepper
1 T honey
Directions: Toss carrots, onion, radish, cucumber, lettuce, kale and herbs in a medium bowl to combine
Place vinegar, mustards, garlic scapes, lemon, honey into a blender, blend until smooth. Slowly drizzle the olive oil in (small stream added slowly) until the dressing becomes thickened, add salt and pepper, blend for a few seconds more.
Serve the salad with grilled chicken or salmon and Avocado Bruscheta.
Recipe Inspired from Bon Appetit