2-3carrots, sliced lengthwise and julienned in 2-inch lengths
2-3radishes, halved and sliced thin (I prefer a mild, sweet radish, such as French Breakfast)
3green onions, chopped
½cupextra-virgin olive oil
3Tbls.red wine vinegar or kombucha, more to taste
1garlic clove
1tsp.honey Dijon or kombucha mustard
2 5-inchsprigs fresh thyme, leaves stripped
¼tsp.fine sea salt
pepper to taste
Instructions
Boil potatoes in a large pot of salted water for 10 minutes. Add green beans and carrots and cook 5 minutes more or just until potatoes are al dente. Be careful not to overcook them or they will become mushy. Drain and cool immediately under cold running water.
Whisk all vinaigrette ingredients in a small bowl or shake them in a jar until well-blended.
When potatoes are cool enough to handle, quarter or halve them according to their size. Place in a bowl along with the beans, carrots, and green onions. Toss with just enough vinaigrette to lightly coat.
Serve at room temperature.
Notes
Feel free to add in any other garden delights you'd like!