top of page
Emily Jacobs

Spring Radish Salad


When Radishes are in season I love to experiment with all of the different colors and flavors. Radishes are crunchy, a little spicy, delicious raw and can even be roasted. I made this radish salad as an accompaniment to Steak Tacos, and it was the perfect side dish! You can buy any type of radishes your store (or your garden) has to offer.


Serves 4

  • 2-3 bunches radishes, or large loose radishes

  • 1 bell pepper chopped

  • 2 tbsp extra virgin olive oil

  • Juice of 1 lime

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 3 tbsp chopped fresh cilantro

  1. For the radishes you will want to dice small red ones and very thinly slice and larger radishes such as purple, watermelon, black or even daikon. Add to a large salad bowl. Add in chopped pepper.

  2. In a small bowl whisk olive oil, lime, salt and pepper. Pour onto radishes and toss. Add in cilantro and toss.

  3. Let salad sit covered in the fridge for at least 1 hour, up to 6 hours. The dressing will cut through some of the bitterness of the radishes.

  4. Serve cold and enjoy!

6 views0 comments

Recent Posts

See All

Comments


bottom of page