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Lilly’s Table

 
 
Lavender Spring Salad
© Lillys-Table.com Photo of Pink & Green Radishes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Pink & Green Radishes

from Pink, Green & Lavender Spring Salads with Beet Hummus & Carrot Coins, the Week of May 8, 2016.
View the next recipe for this meal.

The almost prickly greens of radishes are tossed with a bit of spinach and dosed with a tangy-sweet strawberry balsamic vinaigrette. The bitter & sweet combo is enhanced with the crunchy slices of radishes.

Ingredients

  • 1 pint strawberries
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey, optional to sweeten the berries
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt, more to taste
  • ⅛ teaspoon black pepper
  • 1 bunch radish, including the greens
  • 2 cups baby spinach, washed & torn

Serving Size: 2 People

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Preparation Instructions

Rinse the strawberries and blend half with the balsamic, honey, olive oil, salt & black pepper.

Clean and tear the radish greens into pieces. Toss in half of the dressing and allow to marinate slightly.

Slice the remaining strawberries. Slice the radishes thinly.

Toss the baby spinach with the marinated radish greens. Top with the strawberry & radish slices. Drizzle on any remaining dressing to taste.