What do you do when you join a Spring Tea recipe exchange, and part of the exchange requirements are two savory sides, and you desperately want something other than the obligatory deviled egg or sausage roll? Naturally, you think “vegetables,” and the first one that came to my mind was radishes. Not being able to find one online that was not either ambiguous in its amounts when it came to seasoning or way too much used, I played around until I came up with one that I liked.
Spring Radish Salad
A fresh, light side salad recipe perfect for a spring lunch, afternoon tea or dinner.
I like this radish salad over cottage cheese for a light spring or summer late breakfast or lunch, which for those of us following a Ketogenic or Plant Paradox lifestyles are often one and the same thing.
Ingredients
- 2 bunches of radishes
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons white balsamic vinegar
- 1/2 tsp Kent Rollins Red River Ranch Original seasoning (or seasoning salt and pepper)
- snipped chives for garnish
- 2 cups of cottage cheese (optional)
Directions
- Trim both ends on the radishes and slice as thinly as possible, add to serving bowl.
- Add EVOO, vinegar and seasoning to a small jar. Cover with lid and shake to combine.
- Pour dressing over radish slices, stir to combine. If serving with cottage cheese, place 1 cup of cottage cheese into a small serving bowl and top it with half of the radish mixture.
Of Food & Foxes 