| Servings |
people
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Ingredients
- 1 1/4 cups jicama peeled, made into thin strips with a peeler
- 3/4 cup radish made into thin strips with a peeler
- 1 1/4 cups asparagus made into thin strips with a peeler
- 3/4 cup fennel bulb made into thin strips with a peeler
- 1 Tbsp stone ground mustard
- handful chives, fresh
- 2 tsp basil
- handful fennel fronds
- 1/2 lime juiced
- 1/4 cup olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp cayenne pepper optional
- salt and pepper to taste
Ingredients
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Instructions
- Peel the jicama. Cut the jicama and radish into thin strips using a peeler or other kitchen tool.
- Remove core from fennel bulb. Use a potato peeler to make thin strips of asparagus and fennel.
- Combine the cut vegetables in a large bowl.
- In a separate bowl, blend together the rest of the ingredients to make the dressing.
- Pour the dressing over the vegetables and toss until evenly coated. Serve.
Recipe Notes
If you are following an Ideal Protein protocol: One serving of this recipe (half) counts as 2 cups pf select vegetables.