A fancy blend of beautiful vegetables to kickstart your gourmet detox!
This recipe originally appeared in the 901 issue of OptiMYz magazine. Check out the full Gourmet Detox piece on the digital edition!
2 SERVINGS | PREP 20 MINS
Nutritional value (per serving): Calories 271; Fat 24g; Carbohydrates 15g; Protein 3g
» 2 medium sized carrots
» 1 medium sized beet
» 1 scallion
» 2 Tbsp slivered almonds
» 6 leaves fresh mint
» 3 Tbsp extra virgin olive oil
» 1 Tbsp apple cider vinegar
» 2 tsp Dijon mustard
» 1½ tsp lemon juice
» 1 tsp raw honey
» ½ tsp sea salt
» ¼ tsp ground black pepper
Combine all dressing ingredients in a jam jar with a lid and shake to combine. Toast almonds in a dry pan and set aside.
Slice scallion into rounds and chiffonade mint leaves. Peel carrots and beet. Slide vegetable peeler along the carrot length ways and around the beet in a spiral to create thick ribbons. Pile the vegetable ribbons onto plates and sprinkle with mint, scallion and almonds. Dress to taste.