Ingredients

1 large yellow bell pepper, julienned

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large red bell pepper, julienned

1 large orange bell pepper, julienned

20 radishes, very thinly sliced

6 medium carrots, finely shredded

2 tablespoons lime juice

2 tablespoons orange juice

2 tablespoons grapefruit juice

2 tablespoons raspberry wine vinegar

Preparation

In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.

Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.