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Categories:Viewed: 92 - Published at: 8 years ago
Ingredients
- 1/2 bunches Radishes
- 3 spears Asparagus
- 1/2 cans (15 Oz. Size) Chickpeas, Drained And Rinsed
- 1 whole Grapefruit, Supremed
- 1/2 cups Snap Peas, Halved
- 1 Tablespoon Fresh Mint, Chopped
- 1 Tablespoon Fresh Basil, Chopped
- 1 Tablespoon Olive Oil
- 1 Tablespoon White Wine Vinegar
- 1 pinch Salt And Pepper
Method
- 1. Slice the radishes and asparagus thinly using a mandoline. (I cut the asparagus crosswise into medallions, but feel free to try ribbons if that is what you prefer.)
- 3. Toss everything together and season with salt and pepper.
- 4. Enjoy!
