Shaved-vegetable salad

Indulge in the freshness of shaved vegetables in this vibrant salad. Crisp, colorful, and bursting with flavors to tantalize your tastebuds!

Ingredients:

• 1/2 cup sliced almonds
• 1 small celery root, peeled and very thinly sliced crosswise
• 1 small golden beet, peeled and very thinly sliced crosswise
• 1 small red onion, very thinly sliced crosswise
• 2 medium carrots, very thinly sliced crosswise
• 6 radishes, very thinly sliced crosswise
• 1 garlic clove, mince
• 1/4 cup fresh lemon juice
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped dill
• Salt and freshly ground pepper
• 170g feta cheese, sliced

Instructions:

1. Heat the oven to 350°. Place the almonds on a pie plate and bake until they turn golden, which should take approximately 7 minutes. Allow them to cool down.
2. Mix the celery root, beet, onion, carrots, and radishes in a big bowl. In a smaller bowl, blend the garlic with lemon juice, oil, dill, salt, and pepper. Pour the dressing and feta over the chopped vegetables and mix thoroughly. Then, move everything to a serving dish, sprinkle with the toasted almonds, and serve.

Summary:

• Calories: 1614 kcal
• Fat: 142 g
• Protein: 39 g
• Carbs: 59 g
• Potassium: 1656 mg
• Magnesium: 227 mg