FoodLink - Purdue Extension

Shaved Vegetable Salad with Microgreens and Plum Vinaigrette


Recipe adapted from USDA.

20 min
Total Time
20 min
Servings: 3


2 carrots

5 radishes

2 zucchini

2 cups salad greens, torn

1 cup microgreens

¼ cup Plum ‘Chups* (fruit ketchup)

2 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

2 tsp shallots, minced

Salt & pepper, to taste

* ‘Chups substitute: A) fruit puree** or B) a fruit-based BBQ sauce.


1. Thinly slice carrots, radishes, and zucchini.

2. Plate for presentation or mix with salad greens.

3. Prepare vinaigrette by whisking shallots, fruit ketchup, olive oil, and vinegar until blended. (** Adjust vinegar to taste if using a fruit puree).

4. Drizzle vinaigrette onto the salad.

5. Add salt and pepper to taste.