Radish Salad is a vibrant and refreshing dish that effortlessly combines crisp textures and bold flavors, making it a perfect addition to your repertoire of fresh salad recipes.
Ingredients
Scale:
2 cups of mixed radish varieties (such as red, watermelon, and black radishes), thinly sliced
1 large cucumber, thinly sliced
1 small red onion, thinly sliced
1 handful of fresh cilantro leaves
Optional: 1/2 cup cherry tomatoes, halved for additional color and sweetness
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Optional: Zest of one lemon for an extra citrusy aroma
1/4 cup toasted sunflower seeds
Feta cheese, crumbled
Microgreens for garnish
Optional: A sprinkle of crushed red pepper flakes for a spicy kick
Instructions
Begin by washing all vegetables thoroughly. Use a sharp knife or a mandoline slicer to thinly slice the radish varieties, cucumber, and red onion. Halve the cherry tomatoes if using.
In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until the dressing is emulsified. Add lemon zest if desired.
In a large salad bowl, combine the sliced radishes, cucumber, and red onion. Drizzle the dressing over the salad mix. Gently fold in tomatoes if adding.
Toss the salad gently to ensure the vegetables are evenly coated with dressing.
Top the salad with fresh cilantro leaves, and if desired, add toasted sunflower seeds and crumbled feta cheese.
Garnish with microgreens and serve immediately. Sprinkle crushed red pepper flakes on top if desired.
For a more pronounced taste, let the salad sit for a few minutes before serving to allow the flavors to meld together.
