For all my complaining about winter, I actually enjoy the four seasons. If winter was just a tad shorter, I may not complain at all. Once winter ends and spring arrives, it always feels like magic. That fresh scent in the air, the little buds on the trees, blue skies, and the sound of birds chirping. It's cause for a celebration and I'm starting with a spring salad! The radishes are looking exceptionally good at the market, and I found watermelon radishes alongside the more common red variety. When sliced, watermelon radishes are extraordinarily beautiful. Almost too pretty to eat. I like to slice the vegetables paper thin using an inexpensive mandolin. It does a remarkable job and I couldn't live without mine. The thin slices reduce the crunch in this salad, adding to the delicate flavor.
- 2- watermelon radishes
- 1 bunch red radishes
- 2- large carrots
- 3 handfuls baby lettuce or spinach
- pea shoot sprouts
- yoga salad sprouts (see note)
- 1-1/2 T. cumin seeds
- 1/4 cup cilantro, roughly chopped
- 6 T. extra virgin olive oil
- 3 T. rice vinegar
- salt and pepper
- Using a mandolin, slice the vegetables paper thin and place into a large mixing bowl.
- Crush the cumin seeds and sprinkle over the vegetables.
- Add the greens, oil, vinegar, cilantro, salt, pepper and toss well.
- Sprinkle with sprouts and serve.
Yoga Salad made by The Sproutman contains a nice assortment of organic sprouts including alfalfa, arugula, red lentil, french lentil. You can find it in many grocery stores.
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