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15 minutes
25 minutes
- 1 large carrot
- 1 tablespoon Meyer lemon-infused olive oil
- 1 teaspoon peach-infused balsamic vinegar
- 1 pinch garlic powder
- salt and ground black pepper to taste
- 0.33333334326744 daikon radish
- 1 tablespoon slivered almonds
- 1 tablespoon shredded coconut
- 1 teaspoon snipped fresh chives
- Combine lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper in a bowl and whisk until well blended to create the vinaigrette.
- Spiralize the carrot and toss with vinaigrette in a bowl. Allow to rest for 10 minutes until slightly softened.
- Spiralize the radish to create delicate ribbons. Combine with the carrot mixture in a bowl. Top off with a sprinkle of almonds, coconut, and fresh chives for a vibrant garnish.
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