This vibrant Radish Salad is a crisp, refreshing delight that brings a burst of flavor to your table in just 25 minutes.
With its peppery radishes, creamy avocado, and zesty lemon dressing, every bite is a perfect balance of textures and tastes. It’s a quick, wholesome dish that’s as satisfying as it is simple to prepare.
Fresh, crunchy radishes pair beautifully with the smooth richness of avocado, while a tangy dressing ties it all together.
This salad is not only a feast for the senses but also a nutrient-packed option for a light lunch or a vibrant side. In less than half an hour, you’ll have a dish that’s as colorful as it is delicious.
Fresh & Flavorful Radish Salad Ingredients
- 1 1/2 cups cooked navy beans (drained & rinsed)
- 1/4 cup Lemon Vinaigrette (divided)
- 9 roasted radishes (halved or quartered)
- 2-3 thinly sliced red radishes
- 1/4 cup pine nuts
- 1 tablespoon capers
- 1/4 cup Radish Green Pesto (or any pesto)
- 1/4 cup fresh mint leaves
- 2 tablespoons shaved pecorino or Parmesan (optional)
- Additional lemon juice (optional)
- Sea salt and freshly ground black pepper (to taste)
Simple Steps to Assemble Your Radish Salad
- In a medium bowl, toss the cooked navy beans with 2 tablespoons of the Lemon Vinaigrette until evenly coated.
- Arrange the dressed beans on a platter as the base of your salad.
- Add the roasted radishes, sliced raw radishes, pine nuts, and capers over the beans.
- Dollop small spoonfuls of the Radish Green Pesto (or any pesto) across the salad.
- Drizzle the remaining Lemon Vinaigrette over the top.
- Scatter fresh mint leaves and shaved pecorino or Parmesan (if using) over the salad.
- Season with sea salt and freshly ground black pepper to taste.
- For an extra zing, add a squeeze of lemon juice if desired.
- Serve immediately and enjoy your vibrant, flavorful salad!
Perfect Pairings: Serving Suggestions
This vibrant Radish Salad pairs beautifully with grilled chicken or fish for a light yet satisfying meal. For a vegetarian option, serve it alongside a hearty grain like quinoa or farro. It also makes a fantastic side dish for a spring or summer picnic—just pack it in a sealed container and enjoy outdoors!
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap navy beans for chickpeas or cannellini beans for a different texture. If pine nuts aren’t your thing, try toasted almonds or walnuts. For a creamier twist, add crumbled feta or goat cheese instead of pecorino.
Quick Tips: Time-Saving Hacks
To save time, use canned navy beans (just rinse them well!) and store-bought pesto. You can also roast the radishes ahead of time and store them in the fridge for up to 2 days. Pre-sliced radishes from the grocery store are another great shortcut for busy days.
Keep It Fresh: Storage Tips
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to prevent the greens from wilting. Give it a quick toss and a squeeze of lemon before serving again.
Kitchen Essentials: Equipment Guidance
All you need for this recipe is a medium mixing bowl, a sharp knife for slicing radishes, and a baking sheet if you’re roasting them. A microplane or vegetable peeler works great for shaving the pecorino or Parmesan. Simple tools, big flavor!
Radish Salad Recipe
Ingredients
- 1 1/2 cups cooked navy beans, drained & rinsed
- 1/4 cup Lemon Vinaigrette
- 9 roasted radishes, halved or quartered
- 2-3 thinly sliced red radishes
- 1/4 cup pine nuts
- 1 tablespoon capers
- 1/4 cup Radish Green Pesto, (or any pesto)
- 1/4 cup fresh mint leaves
- 2 tablespoons shaved pecorino or Parmesan, optional
- Additional lemon juice, optional
- Sea salt and freshly ground black pepper
Instructions
- In a medium bowl, toss the beans with 2 tablespoons of the Lemon Vinaigrette.
- Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
- Drizzle with remaining dressing and top with fresh mint and pecorino, if using.
- Season to taste with more salt and pepper and extra squeezes of lemon, if desired.