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A crisp and refreshing salad featuring the peppery bite of radishes and cool cucumber, all tossed in a zesty homemade lemon vinaigrette. This vibrant, healthy side dish comes together in just 10 minutes, making it a perfect accompaniment for lunch or dinner.
Prepare the vinaigrette
Assemble the salad
Dress and serve
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A crisp and refreshing salad featuring the peppery bite of radishes and cool cucumber, all tossed in a zesty homemade lemon vinaigrette. This vibrant, healthy side dish comes together in just 10 minutes, making it a perfect accompaniment for lunch or dinner.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 156.18 calories per serving with 1.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
This recipe is naturally vegan. Ensure your Dijon mustard does not contain any non-vegan ingredients.
To make it even healthier, reduce the olive oil to 2 tablespoons and add a tablespoon of water to the vinaigrette to maintain volume.
Add 1 cup of chickpeas or some grilled chicken strips to turn this side salad into a more substantial meal.
Reduce the amount of radish to make it less peppery and add some sweet corn or cherry tomatoes for a milder, sweeter flavor.
Radishes and mixed greens are excellent sources of antioxidants, which help protect your body from cellular damage.
Cucumbers have high water content, which helps you stay hydrated and supports overall health.
The extra virgin olive oil in the vinaigrette provides monounsaturated fats, which are beneficial for heart health.
The fiber from the fresh vegetables aids in digestion and promotes a healthy gut.
Yes, this salad is very healthy. It's packed with vitamins and minerals from the fresh vegetables, and the vinaigrette uses heart-healthy olive oil. It's low in calories and high in fiber.
One serving of this Radish Salad with Lemon Vinaigrette contains approximately 130-150 calories, primarily from the olive oil in the dressing.
You can prepare the components ahead of time. Wash and slice the vegetables and make the vinaigrette, storing them in separate airtight containers in the fridge. Combine and toss just before serving to prevent the greens from becoming soggy.
This salad is a versatile side dish that pairs well with grilled chicken or fish, sandwiches, soups, or pasta dishes.
