Not only do the colors vary, so do the textures. For the most part, I like to use veggies in their fresh raw state, crunchy and full of nutrients. But a light blanching is an option too, like with green or yellow wax beans.
Kohlrabi, if you can find it is great raw, either grated or cut up into fine matchsticks.
Beets, either golden or red, have such great flavor in the raw. Peel them and grate them, and add them to salads for amazing sweet earthy flavor and satisfying crunch. Raw beets are my new favorite.
Lettuce- Arugula, kale, Romaine, Spinach, Spring Greens – enough to create a “bed”
6-8 raw vegetables in different colors -have fun, and pick what’s in season!
Here are some ideas:
1 small red beet, peeled, grated ( or tomatoes when in season)
1 small golden beet, peeled, grated ( or yellow pepper- sliced)
1 large carrot, peeled, grated
1 white vegetable like diakon, jicama, turnip, kohlrabi or even cauliflower- cut into small pieces or matchsticks
1 avocado, sliced
1 cucumber, diced
1 C purple cabbage shredded
Lay the lettuce down on a platter, enough to feed 2-4 people. Arrange the prepared veggies in separated rows. Serve with the creamy dill salad dressing, on the side.
Creamy Dill Dressing:
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped fresh dill
1 1/2 tablespoons fresh lemon juice
1 clove garlic, finely minced
½ to 1 teaspoon horseradish or more to taste ( start with ½ teaspoon, taste)
⅛ teaspoon kosher salt
Whisk all together in a small bowl. If you like a looser dressing, add 1-2 Tablespoon water.
Prep time: 20 mins Yield: 2-4