Confetti Roots Salad with Green Goddess Dressing

This salad comes together in minutes and goes with everything. It’s also very pretty: the intense hues of the vegetables contrast with the mild green of the dressing. All it takes is a sturdy food processor.

Group A: Vegetables

• 2 medium carrots
• 1 raw beet, peeled
• 1 raw fennel bulb
• 2 bell peppers
• 10 little radishes

Group B: Dressing

• 100g plain yogurt (I use the Kite Hill Greek style plant-based yogurt; it has lots of protein and is the most delicious of its ilk)
• 1 small avocado
• big handful of each: green onions, parlsey, cilantro
• 1 lime, peeled
• 1 mandarin, peeled

Zap all components of Group A in food processor until confetti-like. Scoop into a big bowl. Then, zap all components of Group A in food processor until smooth. Pour over bowl. Enjoy!