ABOUT THE RECIPE:
This delightful Julieanna’s Breakfast Sunshine Salad recipe was contributed by my good friend, bestselling author and plant-based dietitian, Julieanna Hever. Fresh and crunchy, this colorful dish is infused with sweetness and zest—and it takes all of five minutes to prepare. Bonus: This healthy breakfast salad also makes a great dessert!
Makes 2 to 4 servings
3 medium carrots, shredded (about 2 cups)
½ cup raisins or currants
2 tablespoons raw unsweetened shredded dried coconut
1 banana, cut into disks (about 1 cup)
1 orange, halved and divided (see note)
Put the carrots, raisins, coconut and banana in a medium-sized bowl. Squeeze the juice from half of the orange over the salad and gently stir to combine. Peel and chop the remaining half of the orange into small pieces and add to the salad. Serve immediately or store in an airtight container in the refrigerator up to 3 days.
Chef’s Note: In place of the orange, you may use 2 or 3 clementines or tangerines, if desired.
Recipe from The Vegiterranean Diet reprinted with permission from Julieanna Hever and Da Capo Lifelong Books.