Radish, Carrot, and Cilantro Salad


1-1/2 pounds radishes, very thinly sliced

1-1/2 pounds medium carrots, thinly sliced

6 green onions, chopped

1/4 cup coarsely chopped fresh cilantro

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

3 tablespoons lemon juice

3 tablespoons orange juice

2 tablespoons extra virgin olive oil

salt and pepper to taste


In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.