Shredded Roots & Grapefruit Salad

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January 9, 2017 by Living Girl Living Foods

Today I have a simple and clean salad recipe to share with you all. I purposely used minimal techniques and kitchen appliances because it seems like some of us become intimidated, think it is too costly and time-consuming to eat healthy.

For this salad you will need a veggie peeler and knife, optional citrus press & kitchen scissors. No electronic kitchen gadgets needed, and this could even be prepared in an “on the road” whatever you are setting. This salad is a little grounding, a little uplifting and carries much personality! Feel free to change it up, may be you add cumin one day, the next time you put it on top of a green salad, may be you just have cilantro as an herb around GO FOR IT. Have fun, keep it simple yet colorful.

Shredded Roots & Grapefruit Salad

Serves 2

15936874_10100767149275449_8495752365023994461_o.jpg2 carrots, peeled and shredded with veggie peeler or cut into julienne (matchstick)

1/4 red cabbage, sliced

1 small beet, peeled and shredded with veggie peeler or cut into julienne (matchstick)

1/4 a grapefruit, cut into slices optional removing the pith

2 tablespoons chopped parsley (you could do this with kitchen scissors inside of cutting)

2 tablespoons chopped mint (you could do this with kitchen scissors inside of cutting)

2 tablespoons lemon juice

Lemon zest from one half of a lemon

1 tablespoon lime juice

Optional, a pinch of salt and cayenne pepper

If you would like to have a healthy fat source added to this salad a handful of crushed walnuts or half of an avocado sliced works fantastically.

Gently mix salad and preferably let it sit in the fridge for about 15 minutes to let the citrus juices work some loving magic into the veggies. Leftovers should be kept in an air tight container and stay for roughly 7 days.


Thank you for taking the time to stop by my site. I hope this dish inspires you to make some of your own easy, veggie filled dishes. Much love

    x Jess

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