Go Back
–+ servings
carrot radish arugula salad
Print Pin
5 from 6 votes

Radish Carrot Salad

This satisfying salad is peppery and crisp, the perfect side dish to any meal!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 98kcal
Author Marlynn Schotland

Ingredients

  • 1 medium carrot, peeled
  • 6-8 radishes, de-stemmed and thinly sliced
  • 2 cups baby arugula
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • salt
  • pepper
  • 2 tablespoons salted pepitas

Instructions

  • Use a vegetable peeler to peel the carrot into ribbons
  • In a small bowl, mix together the olive oil, lemon juice, garlic, and red wine vinegar.
  • In a large bowl, mix together the arugula, radish slices, carrot ribbons, and the dressing. Sprinkle salted pepitas over the top. Serve immediately.

Nutrition

Calories: 98kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 12mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1858IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg