Sunrise Salad


20 min


That's it!

Serves: 4-ish servings


For the dressing 3/4 cup olive oil 1/4 cup white wine vinegar — apple cider vinegar works in a pinch 1 tablespoon honey 2 to 3 tablespoons fresh minced tarragon — depending on how fragrant you want it 1/2 tablespoon mustard — if you tolerate it. I don’t, which makes for a less emulsified dressing, but it still works Salt and pepper to taste For the salad 1 medium size jicama, peeled 1 medium size golden beet, peeled 2 small or one really large carrot, peeled 2 to 3 tablespoons pumpkin seeds — omit for AIP


  1. Make your dressing. My favorite method at present is to throw everything — minus the minced herbs — in a mason jar and blend with a hand blender. Add half of the tarragon, and salt and pepper to taste.
  2. Let’s talk about the cutting. These three vegetables have similar texture, so just do the same thing with all of them. I like spirilizing them, but can also slice them thin or julienne them in a mandoline, or simply shred them.
  3. Toast the pumpkin seeds for a few minutes in a thick bottom skilled, or in the oven.
  4. Toss the vegetables and dress them. Add the pumpkin seeds, correct the seasoning and finish with fresh tarragon, if you’d like.

About Andrea

I am a health concierge of sorts — a combination of nutritionist, coach, teacher and chef. I vet GOOD science from nutrition and health sources I trust and translate it into a customized daily practice for you. Think of me as a project manager. The project? YOUR health recovery.