Thinly shave the carrot and cantaloupe onto a large plate and top with the desired amount of blood orange sections and arugula.
Not exact matches
3 cups kale, stems removed, shredded 3
carrots, peeled,
shaved into ribbons 1/2 red onion,
thinly sliced 2 tbsp olive oil 1 tbsp lemon juice salt
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper,
thinly sliced 3/4 cup
shaved or julienned
carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk,
thinly slices 4 cups low sodium vegetable or chicken broth 2 small
carrots, peeled and
thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced
Shaved Parmesan for serving
Salad: 3 cups shredded purple cabbage 2
carrots, shredded or
shaved using a veggie peeler A few radishes,
thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions,
thinly sliced diagonally