Summery Turnip Salad with Lemon-Herb Vinaigrette

This salad is perfect for a light lunch or as a side dish for grilled meats or fish. Also: feel free to add other summer vegetables like radishes or bell peppers for extra color and flavor!

Ingredients:
4 medium turnips, peeled and thinly sliced (use a mandoline if available)
2 carrots, peeled and thinly sliced or julienned
1 cucumber, thinly sliced
½ red onion, thinly sliced
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup crumbled feta cheese (optional)
2 tablespoons toasted sunflower seeds or pumpkin seeds

For the Lemon-Herb Vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Method:
1. Peel and thinly slice the turnips, carrots, cucumber, and red onion. A mandoline works well for even, thin slices. Place the sliced vegetables in a large bowl.

2. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey or maple syrup, Dijon mustard, minced garlic, and chopped fresh dill. Season with salt and pepper to taste.

3. Add the chopped parsley and mint to the bowl with the sliced vegetables. Pour the lemon-herb vinaigrette over the vegetables and toss gently to combine. Let the salad sit for about 10 minutes to allow the flavors to meld. To serve, transfer the salad to a serving platter or individual plates. Sprinkle with crumbled feta cheese (if using) and toasted sunflower seeds.