- 2 limes juiced and zested
- 1/4 cup extra virgin olive oil
- 1 head of radicchio or use half a head red cabbage or Napa cabbage, cored and thinly sliced
- 2 small zucchini trimmed and small diced
- .5 ounces Thai basil or Italian basil* large leaves torn in half, small leaves left whole
- 15- ounce can navy beans drained and rinsed
- Salt and pepper to taste
- Sugar or maple syrup optional
Marinate the radicchio:
Whisk together the lime juice, zest, and extra virgin olive oil in a large bowl. Add maple syrup if using—season with salt and pepper. Add the sliced radicchio and toss to coat well. Set aside for 15 minutes.
Finish the salad:
Add the diced zucchini, Thai basil, and beans and toss to coat. Taste and season with salt and pepper. If the radicchio is still too bitter for your tastes, add a bit more maple syrup to taste.
Calories: 266kcal | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 485mg | Fiber: 7g | Sugar: 3g