Radish, Carrot & Citrus Salad

Thinly slice the carrots and radishes with a mandoline and put in a nice bowl. Add the chopped cilantro and lemon basil into the bowl.

Cut the top and bottom off the oranges, peel and carefully cut out the segments, leaving the membrane behind. Catch the juice in a bowl as you work—that will be part of the dressing.

Add the orange segments to the radishes and carrots. Pour the orange and lemon juice over the mixture and season with Kosher salt. Toss and taste. Add additional salt if needed.

You could serve it just like this, but here are a few different variations.

– Add fresh mint and sea salt.

– Add a drizzle of Blue Agave and Truvia, or use honey and sugar.

– Add a dash of garlic chili sauce.

– Add a small shake of cumin.

– Add a splash of garlic chili sauce and a few mint leaves.

Try all the versions and see which one you like best.