A bright and crunchy stepping stone to spring, with a tip of the hat to winter’s sweetest gift: citrus. When you are all set with oven-roasted vegetables... all carrot and radish varieties are welcome.

INGREDIENTS:

Orange Vinaigrette:

1 orange, juiced

½ lime, juiced

1 tbsp white wine vinegar

2 tbsp honey

¼ cup olive oil

Salad:

5 carrots, peeled and shaved lengthwise

1 watermelon radish, cut into half moons

¼ cup mint leaves, torn

½ avocado, diced

2 pinches sea salt

DIRECTIONS:

1. In a mixing bowl, combine orange and lime juices, vinegar, and honey.

2. Whisk in olive oil until emulsified. Set aside.

3. Wash and peel carrots. Using a peeler, cut carrot lengthwise from top to tip, creating ribbons.

4. Cut watermelon radish into half moons, 1/8 inch thick.

5. Combine carrot ribbons and radish half moons in a bowl with torn mint leaves.

6. Season with salt, and dress with orange vinaigrette.

7. Gently fold in diced avocado.