Bright Radish Salads

To give myself a break from the weekend long sugar fest that is Halloween, I’ve turned to lunch salads. Generally, salads don’t have enough substance for me to feel like I’ve eaten a whole meal. The remedy? Radishes.

People can’t get enough of these year round vegetables. They can be fleshy, thin, spicy, sweet. I picked up these three varieties at the local farmer’s market, but they should be available in most grocery stores.

Their bright colors & my need for more veggies has me whipping up 3, easy single serving lunches. The sitting around, waiting for the radishes to marinate takes the most time in these recipes. That, and picking which salad should go on Instagram.

Bavarian Black Radish Salad
half a Bavarian Black radish
spinach or leaf base of choice
salt to taste
pesto sauce

Wash & slice the radish, making sure to cut as thinly as possible.  Mix the radish slices with salt. Let sit for 10 minutes.

Once the radish is ready, mix with your leaf base and top with pesto. Presto!

Beauty Heart Radish Salad
half a Beauty Heart radish
spinach or leaf base of choice
salt to taste
half an avocado
1 shallot
lemon juice

Wash & slice the radish, making sure to cut as thinly as possible.  Mix the radish slices with salt. Let sit for 10 minutes.

While the radish is soaking, cube your avocado & thinly slice the shallot. Separate the shallots rings. Once the radish is ready, mix the leaf base, avocado cubes, shallot slices, & radish together. Sprinkle with lemon juice.

Bravo Radish Salad
half a Bravo radish
spinach or leaf base of choice
salt to taste
half a navel orange
fresh mint for garnish

Wash & slice the radish, making sure to cut as thinly as possible.  Mix the radish slices with salt. Let sit for 10 minutes.

While the radish is soaking, (see a pattern?) cut your orange into slices. From the cross section slices, cut into small wedges. Once the radish is ready, mix the leaf base, radish slices, & orange wedges together. Top with mint leaves.