green, white and orange

October 27, 2013 • Nancy Wolfson-Moche

This salad is the colors of the Irish flag, and it offers nutrients ranging from silicon and beta carotene to calcium, potassium and Vitamins C and K.


serves 4


½ pound green beans

1 daikon radish

1 large yellow tomato

juice of 1 lemon

1 Tablespoon EVOO (Extra Virgin Olive Oil)

½  teaspoon sea salt, to taste

½ teaspoon fresh ground black pepper, to taste

Process  Wash the beans well by immersing them in water. Remove brown ends and then cut them into inch-long pieces.


Set aside. Clean and wash the daikon radish. Cut them into half-inch-thick diagonal ovals; slice the ovals into half-inch-long pieces similar in size to the string beans.


Set aside. Wash the tomato. Slice it into half-inch wide rounds; cut each round into half-inch squares.


Set aside. Layer one third of the beans, one third of the daikon and one third of the tomato in a serving dish; do this three times.


Add the salt and pepper. Squeeze the lemon and pour the juice over the salad. Drizzle the olive oil over the top and mix it all together.

©Nancy Wolfson-Moche 2013


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The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

- Sherrie Wharton and Joel Berman