Radicchio Salad Cups
This vibrant radicchio salad is served in crunchy leaf cups for a fun, nutrient-rich twist on family mealtime. Packed with raw veggies, citrus, and antioxidants, even picky eaters will want seconds!
Servings: 4 people
Calories:
Cost: $10
Equipment
- kitchen knife
- Salad spoons
Ingredients
- 1 medium carrot
- ¼ small red cabbage
- 1 medium apple
- 1 medium orange
- 1 small yellow beet
- a small piece of black radish
- ½ cup different colored radishes
- a small piece of ginger
- 1 garlic clove
- celery leaves (from 1 branch of celery)
- some parsley
- a pinch of salt
- 2 tablespoon cold-pressed olive oil
- 1 head of radicchio lettuce
Instructions
- Clean and tap-dry the ingredients that you can clean.
- Grate and shred all root vegetables, cabbage, apple, ginger, and garlic.
- Get the zest from the orange before cutting the unpeeled orange into cubes.
- Chop the celery leaves and parsley
- Put all the ingredients in a salad bowl, season with salt, and add the oil.
- Use the salad spoons to toss. You now have a very delicious salad.
- Use the radicchio leaves as cups and fill them with the salad
- Enjoy and share this recipe or pin it.
Notes
- The salad can be stored in the fridge for 2 days. However, its nutrient density will decrease!
- You can substitute radicchio for romaine or classic lettuce. Radicchio holds well, as the leaves are firm and look like cups.