Shaved Vegetable Salad

This salad was inspired by a Summerlicious creation that I had at Quince Bistro a while back.  It is so colourful that it makes an impressive addition to a dinner party but it’s so PACKED with nutritious vegetables that you could enjoy it any day!  I used heritage carrots in my salad today – you might be able to see the purple and yellow ribbons.  Also when candy or golden beets are available in stores or farmers’ markets they add great colour too.  Oh and if you’ve never heard of kohl rabbi you’re not alone – feel free to leave it out but I challenge you to pick up this great veggie at your neighbourhood grocery store and give it a try!

Ingredients:

5 cups of baby arugula

1-2 carrots

½ bulb of fennel, cut top to bottom

1/8th head of a red cabbage

½ red onion

6-8 radishes

½ kohl rabbi, outer skin removed

1-2 raw beets, skin removed

1 avocado

Dressing:

¼ cup olive oil

¼ cup white balsamic vinegar

2 tbsp maple syrup

Salt and pepper

Directions:

Trim, wash and thinly slice fennel, red cabbage, red onion, radishes and kohl rabbi using a mandolin.  Use a peeler to create long ribbons or carrot after peeling and trimming.  Dice avocado. Combine all vegetables.  Combine dressing ingredients and add the desired amount.  Toss well and enjoy.