Fill salad bowl halfway with fresh spinach or spring greens and cauliflower or broccoli.
Shred carrot over greens with cheese grater or zester. Top with ciliengini, diced tomatoes and basil leaves. Immediately before serving, drizzle with olive oil and then balsamic vinegar, toss and enjoy – seasoning to taste with freshly cracked pepper and a pinch of sea salt if desired.
