Spring Radish Salad Recipes

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SPRING RADISH AND CUCUMBER SALAD



Spring Radish and Cucumber Salad image

This salad is bursting with fresh flavors: radishes, pea shoots, and cucumber. The secret to the dressing is lemon AND lime juices paired classically with Dijon and shallots. This is everything a springtime side should be.

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 bunch Easter egg radishes, sliced 1/8 inch thick
1 large or 2 small watermelon radishes, sliced 1/8 inch thick
4 to 5 breakfast radishes, sliced 1/8 inch thick
1/2 English cucumber, sliced 1/4 inch thick
1 bunch watercress, about 3 cups
1 cup pea shoots
Flake salt, for garnish
Freshly ground black pepper, for garnish

Steps:

  • To make the dressing, add the oil, lime juice, lemon juice, Dijon, shallots and 1/4 teaspoon each salt and pepper to a mason jar. Cover and shake the jar to emulsify. Set aside.
  • Add the sliced radishes and cucumbers to a large bowl. Spoon on about half of the dressing. Toss to combine. Add in the watercress and pea shoots and lightly toss. Transfer the salad to a serving platter. Garnish with flake salt and pepper. Serve with extra dressing on the side.

SPRING PEA & RADISH SALAD



Spring Pea & Radish Salad image

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. -Jolene Martinelli, Derry, New Hampshire

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/2 pound fresh wax or green beans
1/2 pound fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced
2 tablespoons honey
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS



Spring Radish Salad with Egg and Garden Cress image

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories     Fruits and Vegetables     Vegetables     Radishes

Time 10m

Yield 2

Number Of Ingredients 8

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

Steps:

  • Combine radishes and garden cress in a bowl.
  • Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

SAM'S SPRING FATTOUSH SALAD RECIPE



Sam's Spring Fattoush Salad Recipe image

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Provided by Jessica Battilana

Yield 4-6 servings

Number Of Ingredients 12

2 pieces lavash bread
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Aleppo pepper (optional)
1/4 cup lemon juice
1 clove garlic, peeled and minced
5 Persian, Armenian, or Japanese cucumbers, thinly sliced
5 radishes, thinly sliced
3 green onions, thinly sliced
1 cup dill fronds
1 cup mint leaves
1/2 cup feta, preferably sheep's milk

Steps:

  • Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
  • In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
  • In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

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