A colorful, crisp salad with fresh radishes and carrots

Ingredients:

Refueling

• 1 tbsp. creamy peanut butter
• 3 tablespoons extra-virgin olive oil, add more if needed
• 1 tbsp plain whole milk yogurt
• Juice of 1 lemon

Fresh vegetable salad

• 2 bunches of lettuce
• Half a sweet apple, such as Gala
• 2 large carrots of different colors, such as purple, yellow, or orange
• Half a cucumber with smooth skin
• 4 different colored radishes (e.g. English Breakfast, Arbu, Easter, Globe)
• 1/4 cup shelled pistachios, coarsely chopped
• 1/4 tbsp. pomegranate seeds

Preparation:

1. Refueling:
   
   Combine peanut butter, vegetable oil, yogurt, and most of the lemon juice. Mix well. Season with salt and pepper, and drizzle with olive oil if desired.
2. Salad of fresh vegetables and fruits:
   
   Remove any damaged outer leaves from the lettuce, then cut the bunch lengthwise into wedges, quarters, or sixths if large.
3. Using a sharp knife, cut the apple into quarters and remove the core. Carefully slice the apple into thin slices and place in a bowl. Add a little lemon juice to prevent the apple from browning.
4. Using a Y-shaped vegetable peeler, slice the carrot and cucumber into strips and add them to the bowl with the apple. Slice the radishes into thin rounds, depending on their size, and add them to the bowl.
5. To serve, generously spread a small amount of dressing over the bottom of a long serving plate. Top with lettuce wedges. Arrange apples, radishes, carrot strips, and cucumber strips around and on top of the lettuce leaves. Sprinkle with pistachios and pomegranate seeds. Serve with the remaining dressing.
   
   

   Chef's Note

   
   If you have a mini food processor, use it to make the dressing. This recipe is also a great way to use up leftover peanut butter: just add the remaining ingredients and blend!