DIRECTIONS

1. Wash and peel the beets and slice thin. A mandolin slicer works well here if you have one. Add beets to a large bowl.
2. Wash and slice the radishes and transfer to the bowl with beets.
3. Add the olive oil, lemon, maple syrup, sea salt and pepper to a small bowl and whisk well.
4. Pour dressing over beet and radish mixture and toss well to coat.
5. Divide into two bowls and top with walnuts and chopped basil leaves.
6. Add salt and pepper to taste.

DIRECTIONS

1. Arrange the heart of palm slices on a plate and sprinkle with 2 tablespoons of the lime juice, olive oil, sugar, and salt. Set aside to marinate while you prepare the shrimp.
2. In a medium bowl, stir together the remaining 1/4 teaspoon lime juice, mayonnaise, lime zest, cayenne, shrimp, salt, and pepper.
3. Drain the hear of palm slices and paty dry with a paper towel. Place a heart of palm slice on each radish slice. Top with a piece of shrimp and garnish with a cilantro leaf.

DIRECTIONS

1. Cut the radishes into matchstick and place in a medium bowl with the 1 tablespoon of salt. Set aside to marinate for 5 minutes.
2. Add the remaining ingredients, except the sesame seeds, to the radishes and allow to marinate for 15 minutes more.
3. Sprinkle with sesame seeds, garnish with mint, then serve.

DIRECTIONS

1. Combine sugar, lemon juice, and sour cream in a medium bowl with a fork.
2. Add radishes, apple, and cucumber.
3. Turn vegetables and fruit in dressing to coat.
4. Season with dill, salt, and pepper, toss again; serve.

DIRECTIONS

1. Whisk together the soy sauce, vinegar, canola oil, sesame oil, and sugar in a large bowl.
2. Add the spinach and radishes; toss to combine.
3. Sprinkle with the sesame seeds.

DIRECTIONS

1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

DIRECTIONS

1. To make the vinaigrette, mix the lemon juice, apple cider vinegar, olive oil, salt and pepper.
2. Place the sliced beets and radishes in a bowl and toss together with the vinaigrette.
3. Place the lettuce on two small plates.
4. Spoon the beets and radishes over each lettuce leaf.
5. Serve immediately or if you want to make ahead, mix the beets and radishes with the vinaigrette, cover and refrigerate.

DIRECTIONS

1. Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
2. Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
3. When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

DIRECTIONS

1. Whisk together all dressing ingredients, set aside.
2. Place avocado slices, apple, mango and blueberries in a medium bowl and toss with 1/4 cup of dressing.
3. Toss salad greens in large bowl with remainder of dressing, and distribute evenly on each of six salad plates.
4. Place an equal portion of the fruit/avocado mixture on top of each greens serving.
5. Sprinkle with chopped chives and toasted walnuts to serve.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).

DIRECTIONS

1. Grate or ribbon carrots into a bowl.
2. Toss on blueberries and sunflower seeds.
3. Whisk oil, lemon juice and pepper together.
4. Pour over carrot mixture.
5. Toss to coat.

Credit: Mark Bittman in the New York Times.