A bright raw slaw of shredded carrot and radish tossed in a no-cook mint and turmeric pesto

There will be days in this phase of the Autoimmune Protocol when standing at a stove for even 10 minutes is simply out of reach, and a plate that still counts as a real meal on one of those days matters more than it sounds like it should. This is that plate. Grate 2 roots, blend a handful of herbs with half an avocado, toss, and you are done.

Turmeric's curcumin is a compound tied to calming an overactive inflammatory response, though the body absorbs it poorly on its own. Blending it into the avocado matters here: the fat gives curcumin a way into your system it would not otherwise have, and the carrots and radishes are their own source of vitamin C and the carotenoids that give them their color.

Orange carrot, pink-rimmed radish, dark green herbs, all of it left raw so the color stays as vivid as it was in the garden. Even on a day that only had 10 minutes in it, this is worth arranging with a little care before you sit down to eat it.

Ingredients

• 6 medium carrots (about 3/4 pound), peeled
• 5 large radishes
• 1-inch piece peeled ginger
• 1 half ripe avocado
• 2/3 cup tightly packed mint leaves
• 1/3 cup tightly packed cilantro leaves
• 1 large clove garlic, chopped
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon water
• Fresh lemon for serving

Method

Shred the carrots and radishes on the large holes of a box grater or with the shredding disc of a food processor. Pile them into a roomy mixing bowl and set aside.

Make the pesto. Into a blender or small food processor add the peeled ginger, the half avocado, the mint, the cilantro, the chopped garlic, the lemon juice, the turmeric, and the salt. Pour in the olive oil and the tablespoon of water. Blend until you have a smooth, spoonable green sauce, stopping to scrape down the sides as needed. If it is too thick to move, add water a teaspoon at a time until it loosens.

Spoon the pesto over the shredded roots and toss until every strand is coated. Taste and adjust the salt. Serve with fresh lemon to squeeze over the top.

This is a no-cook dish, so there is no appliance variation to give. The only motorized step is the pesto, which comes together in a blender or a small food processor. If you have neither, a sharp knife and a few minutes of mincing the herbs, ginger, and garlic, then mashing in the avocado and whisking in the oil and lemon, will get you most of the way there.

*Adapted from autoimmunewellness.com*