green, white and orange

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.


serves 4


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