Spring is a time for shedding the winter layers and lightening up with more fresh, cooling vegetables and herbs, boosting detoxification processes and getting all the sunshine! It’s also the perfect time to start foraging wild leaves and purchasing locally grown produce. This Radish Mint Salad will help you slide gracefully into the new season, boost your digestion, and leave you happy and satisfied!
I find myself craving “freshness” so badly this time of year, as opposed to winter when I crave all the cozy warmth of cooked and warmly spiced foods. I also read cookbooks like novels – ogling their fresh beauty and inspiration the way other girls pour over fashion magazines. This particular salad was inspired by the absolutely lovely Sophie Dahl, from her gorgeous cookbook “Very Fond of Food“.
This fresh, light and crisp summer salad is beautiful on its own, or topping a bed of fresh local greens. It does not keep long though, so adjust the recipe to suit the number of people being served to avoid soggy leftovers. It also pairs well with grilled meats such as lamb kebabs, gourmet burgers, or pesto chicken.
Energetically, radishes are mildly pungent and light – perfect sustenance for those hot sunny days ahead.
Radish Mint SaladCourse: AIP, Paleo, Recipes, Salad, Soup+Sides, Vegan, Veggies
Serves 2, or add some baby greens for a refreshing salad for 4-6.
6 small radishes, washed and trimmed
1 Tbsp fresh mint, finely chopped
1 Tbsp/drizzle extra virgin olive oil
sprinkle of Himalayan or sea salt (1 tsp capers make an interesting substitute)
juice of half a lime
- Slice radishes as thinly as you can (a mandolin slicer is helpful, but not required). In a mixing bowl, toss sliced radish with mint and oil.
- Serve with a garnish of salt (or capers) and squeeze of lime juice. Alternatively, use this mixture as a salad topping, pairing with fresh spring greens (serves 4-6 this way).
- Note: This salad is best served right away to avoid soggy radishes!