Ingredients

• 8–10 large radishes, thinly sliced
• 6–8 celery sticks, thinly sliced
• 1⁄4 cup torn coriander leaves
• 1⁄4 cup torn flat-leaf parsley leaves
• 2 tbsp chopped chives
• 1⁄2 cup fresh mung bean sprouts
• Lime & Black Pepper Vinaigrette
• 1⁄4 cup lime juice
• 1⁄4 cup cold-pressed olive oil
• 1⁄2 tsp Dijon mustard
• 1⁄4 tsp cracked black pepper
• 1⁄2 tsp quality salt
• 1⁄2 tsp minced garlic

Method

1. Toss all the salad ingredients in a medium salad bowl and set aside while you make the vinaigrette.
2. Place all the vinaigrette ingredients in a jar with a lid and shake vigorously until well combined.
3. When ready to serve, pour dressing over the salad and toss to combine.
   Tip: I use a mandoline to make the slices perfectly even, which makes for a prettier salad that’s slightly more delicate to eat.