Radish Salad
This crisp and refreshing radish salad is a celebration of spring with crunchy radishes, cucumber, and edamame, all tossed in a zingy lemon-Dijon vinaigrette. Perfect as a light lunch or a vibrant side dish for your next BBQ or picnic.
Equipment
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Ingredients
- 250 g radish
- ½ large cucumber
- 3 Tbsp finely chopped mint leaves
- 3 Tbsp finely chopped dill
- 125 g frozen shelled edamame thawed
FOR THE VINAIGRETTE:
- 1 tsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 4 Tbsp extra-virgin olive oil
- 1 clove garlic grated
- ¼ tsp salt
- 1 to 2 tsp sugar, honey, or maple syrup to taste
Instructions
- Prepare the vegetables and herbs: Cut the radishes into thin slices. Cut the cucumber into slices, then cut the slices into match sticks. Chop the mint and dill.250 g radish, ½ large cucumber, 3 Tbsp finely chopped mint leaves, 3 Tbsp finely chopped dill
- Make the vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, garlic, and salt. Season to taste with sugar, honey, or maple syrup.1 tsp Dijon mustard, 2 Tbsp fresh lemon juice, 4 Tbsp extra-virgin olive oil, 1 clove garlic grated, ¼ tsp salt, 1 to 2 tsp sugar, honey, or maple syrup
- Build the salad: Place the edamame, radish, cucumber, mint, and dill in a large salad bowl.125 g frozen shelled edamame
- Toss in the vinaigrette until everything is well combined.
- So that the flavours can develop, leave the salad for 20 minutes or so at room temperature before serving.
Nutrition
Serving: 1servingCalories: 184kcalCarbohydrates: 7gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 190mgPotassium: 367mgFiber: 3gSugar: 3gVitamin A: 194IUVitamin C: 17mgCalcium: 53mgIron: 1mg