Spring radish salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 366, total fat 28 G., saturated fats 4 G., proteins 4 G., carbohydrates 30 G., fiber 9 G., cholesterol 0 mg, sodium 799 mg, sugar 19 G.
Calories 366, total fat 28 G., saturated fats 4 G., proteins 4 G., carbohydrates 30 G., fiber 9 G., cholesterol 0 mg, sodium 799 mg, sugar 19 G.
Radishes are among the first to appear in spring gardens, and they make the most delicious, juicy, and vitamin-rich salads. For this recipe, use radishes of different varieties and colors—the more colorful, the better. Thinly slice and toss with citrus fruits, lettuce, and avocado in a sweet-tart vinaigrette. Remove all membranes from the segments before adding the oranges and grapefruits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Refueling
- 2 tbsp. grapefruit juice
- 2 tablespoons Chardonnay vinegar
- 1 tbsp Dijon mustard
- 1 teaspoon of honey
- 1 teaspoon soy sauce
- 0.5 cups olive oil
Salad
- 2 cups assorted thinly sliced radishes of different varieties and colors (e.g. red, purple, icicle, Easter egg, watermelon, etc.)
- 2 cups watercress
- 1 fennel root, thinly sliced
- 2 avocados, cut into 4 pieces
- 1 pink grapefruit, divided into segments
- 1 orange, divided into segments
- A quarter of a serrano pepper, finely diced
We recommend
Recipes with similar ingredients: radish, Avocado, fennel bulb, grapefruit, Oranges, Dijon mustard, honey, wine vinegar
Cooking the dish according to the recipe:
- Refueling:
In a small saucepan over medium heat, bring the grapefruit juice to a boil. Reduce to 1/4 cup. Set aside and let cool. - In a medium bowl, combine the reduced grapefruit juice, vinegar, mustard, honey, and soy sauce, season with salt and pepper to taste. Gradually pour in the olive oil and whisk until emulsified.
- Salad:
Combine the radishes, watercress, and fennel in a medium bowl and toss with a little of the dressing. Arrange the avocado, grapefruit, and orange on a platter, drizzle with the dressing, and season with salt and pepper. Sprinkle with serrano chili, top with the dressed radish salad, and serve.
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