Zucchini, carrot and radish salad topped Ryvita

This recipe uses

Multigrain Rye Crispbread

Find out more

Zucchini, carrot and radish salad topped Ryvita

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Printer friendly recipe
Zucchini, carrot and radish salad topped Ryvita
Energy (kJ)
529
1048
Protein
2
4
Fat
8
17
of which Saturates
1
2
Carbohydrate
8
16
of which Sugars
2
5
Fibre
5
10
Salt
41mg
82mg
  • Per 100g
  • Per serving

Ingredients

1/2 medium (50g) zucchini

1/2 small (30g) carrot

4cm piece daikon (30g) radish

1 tablespoon chopped flat-leaf parsley

½ teaspoon finely grated fresh ginger

2 teaspoons low fat vinaigrette

½ avocado, mashed

2 Multigrain Ryvita crispbreads

Method

  1. Using a mandolin or spiralizer, julienne the zucchini, carrot, and radish into matchsticks. Transfer to a bowl with the chopped parsley, ginger, and vinaigrette and toss to combine.
  2. Spread the avocado over the two crispbreads and top with the dressed salad. Serve and enjoy.