This salad is the colors of the Irish flag, and it offers nutrients ranging from silicon and beta carotene to calcium, potassium and Vitamins C and K.
½ pound green beans
1 daikon radish
1 large yellow tomato
juice of 1 lemon
1 Tablespoon EVOO (Extra Virgin Olive Oil)
½ teaspoon sea salt, to taste
½ teaspoon fresh ground black pepper, to taste
Process Wash the beans well by immersing them in water. Remove brown ends and then cut them into inch-long pieces.
Set aside. Clean and wash the daikon radish. Cut them into half-inch-thick diagonal ovals; slice the ovals into half-inch-long pieces similar in size to the string beans.
Set aside. Wash the tomato. Slice it into half-inch wide rounds; cut each round into half-inch squares.
Set aside. Layer one third of the beans, one third of the daikon and one third of the tomato in a serving dish; do this three times.
Add the salt and pepper. Squeeze the lemon and pour the juice over the salad. Drizzle the olive oil over the top and mix it all together.
©Nancy Wolfson-Moche 2013