Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.
Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
Per Serving: 256 calories; protein 3.4g; carbohydrates 15.8g; fat 21g; sodium 233.1mg.