Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

Ginger kombucha
Photo Credit: Ariel Martinez

Updated Aug 15, 2018 @ 3:11 pm

Recipe by Ariel Martinez

Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

  • Serves: 2
  • Prep Time:
  • PRINT Print This Recipe


  • ¾ cup extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 1 garlic clove, peeled and cut in half
  • ¼ cup aged balsamic vinegar
  • ¼ cup kombucha, such as Ginger KeVita Master Brew Kombucha
  • 4 radishes, thinly sliced
  • 2 tablespoons fresh lemon juice
  • ½ pound organic mesclun or spring mix
  • 1 carrot, peeled and thinly sliced


  1. In a small bowl, combine olive oil, shallot and garlic and let steep for 15 minutes; discard the garlic.
  2. In a Mason jar, combine infused olive oil, balsamic vinegar, and kombucha and shake until mixture is thoroughly combined, about 30 seconds.
  3. On a plate, drizzle the lemon juice over the radishes.
  4. In a large salad bowl, garnish the mesclun mix with carrots and radishes and dress with vinaigrette to taste.
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