Fresh radish salad with lemon and parsley
This fresh radish salad features vibrant radishes mixed with parsley, tossed in a zesty lemon and olive oil dressing. It's a quick and refreshing side dish that highlights the natural crunch and peppery flavor of radishes.
Cook time 0 min
Prep time 4 min
Ingredients:
1.50 cups radishes1/2 cup fresh parsley
1 tbsp lemon juice
1 tbsp olive oil
1 dash black pepper
2 dash salt
This fresh radish salad with lemon and parsley is a delightful and vibrant dish, perfect for a light appetizer or a refreshing side. The peppery crunch of radishes pairs beautifully with the zesty lemon and the herby notes of fresh parsley. It's a beautifully simple salad that bursts with flavor and takes just minutes to prepare.
Instructions:
- Start by thoroughly washing the radishes under cold running water to remove any dirt. Pat them dry with a clean kitchen towel or paper towels.
- Slice the radishes thinly using a sharp knife or a mandoline for uniform slices.
- Wash the fresh parsley under cold running water and shake off excess water. Pat dry with a clean towel.
- Place the parsley on a cutting board and use a sharp knife to finely chop it.
- In a large mixing bowl, combine the sliced radishes and chopped parsley.
- In a small bowl, mix together the lemon juice, olive oil, black pepper, and salt. Whisk until the ingredients are well combined.
- Pour the dressing over the radish and parsley mixture.
- Toss the salad gently to ensure the radish slices and parsley are evenly coated with the dressing.
- Transfer the salad to a serving dish or individual plates.
- Serve immediately to enjoy the fresh and vibrant flavors of the salad.
This fresh radish salad is a quick and easy way to bring the flavors of spring to your table. The combination of crisp radishes, fresh parsley, and zesty lemon makes for a refreshing and healthy dish. Enjoy it as a standalone salad or as a side to complement your main course.
Fresh radish salad with lemon and parsley FAQ:
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. The radishes may become soggy if left longer.
You can substitute radishes with cucumbers for a crunchier texture, or use jicama for a slightly sweeter flavor. Adjust the dressing as needed to complement the substitution.
Fresh radishes should be firm to the touch, vibrant in color, and have a crisp texture. Avoid any that feel soft or have blemishes.
Yes, you can substitute parsley with other fresh herbs such as cilantro or dill to change the flavor profile of the salad.
Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch if fresh lemons are not available.
Tips:
- For best results, use fresh, high-quality ingredients. Fresh parsley and radishes will make a big difference in the flavor and texture of the salad.
- If you prefer a milder flavor, you can soak the radishes in cold water for about 10 minutes before using them. This can help to lessen their peppery taste.
- Feel free to add other fresh herbs such as mint or dill for an extra burst of flavor.
- Make sure to thoroughly dry the parsley before chopping to avoid excess moisture in the salad.
- This salad is best enjoyed fresh, but you can prepare it in advance by keeping the dressing separate and mixing just before serving.
Nutrition per serving
4 ServingsCalories 11kcal
Protein 0.53g
Carbohydrates 2.23g
Fiber 0.96g
Sugar 0.97g
Fat 3.49g
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