layered summer salad


  • 1 large yellow bell pepper, julienned
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large red bell pepper, julienned
  • 1 large orange bell pepper, julienned
  • 20 radishes, very thinly sliced
  • 6 medium carrots, finely shredded
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 2 tablespoons grapefruit juice
  • 2 tablespoons raspberry wine vinegar

Note: See how to julienneĀ HERE.

In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.

Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.



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