Spring has officially sprung! Now that we have made it through winter and there are nothing but warmer days ahead, there are so many fun activities…and fresh new foods to look forward to!
To kick off the spring, I am featuring a recipe with the quintessential veggie of season: the radish. Radishes are incredibly refreshing and light. They are a great alternative to heavy winter veggies that we have been eating for the past 6 months or so. I particularly enjoy the crunchiness and peppery taste of radishes. Plus, radishes come in so many varieties and colours that they are just beautiful to look at!
In this recipe for Radishes with Lemon Vinaigrette, traditional red radishes are thinly sliced and are combined with creamy white beans, chopped dill, and parsley. Everything is tossed together in a beautiful refreshing lemon vinaigrette. This salad gets better over time, but don’t let it sit too long or else the radishes will get mushy… I say 1-2 days tops. But it won’t last that long anyways…it’s that good!
Let me know in the comments below what spring veggies you are looking forward to the most!
Radish Salad with Lemon Vinaigrette
Spring has sprung and I am celebrating with the quintessential veggie of the season: radishes. This salad is light and refreshing– the perfect side dish for spring and summer dishes!
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 1 hour 10 minutes
- 3 bunches red radishes, or about 16 medium radishes
- 1 16 oz. can white beans, drained and rinsed
- 1/2 cup lemon juice, freshly squeezed
- 1/3 cup olive oil
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup dill, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Combine the radishes and white beans in a large mixing bowl.
In a separate bowl, combine the lemon juice, dill, parsley, salt and pepper. Mix these ingredients to combine, then pour over the radish and bean mixture. Toss everything to coat and chill in the refrigerator for at least 1 hour to allow the flavours to combine.
Serve cold or at room temperature and enjoy!