I remember the first time I experimented with radish and microgreens in my humble kitchen. I was looking for a light, easy dish to beat the heat and ended up falling in love with the combination of crunchy radish and tender greens. This recipe is close to my heart because I had it first in a friends home in conoor here a chef had made this for us using baby radishes and the vinaigrette as a dip. It was just amazing. More than the memories we created, the food memories stays in my mind forever.

I enjoy keeping things simple and letting the ingredients shine, and this salad perfectly captures that spirit.

Health Benefits
This salad is a powerhouse of nutrients. Radishes are great for digestion and detoxification while microgreens provide vitamins and antioxidants. Combined with a lemon-based dressing, you get a dish that boosts immunity, aids metabolism, and leaves you feeling light and energized.

Let’s Talk About Ingredients

Radish
Fresh radish slices are the star of this dish. Thinly sliced to reduce the pungency, they add a delightful crunch. If radish is too sharp for your taste, try soaking a bit longer or use a milder variety. They’re packed with fiber and vitamin C. use Baby Radishes for best results.

Microgreens
These little greens not only enhance the visual appeal but also boost the nutritional quotient of your salad. Use any mix you prefer; if unavailable, baby spinach or arugula can be good substitutes. They are loaded with antioxidants and vitamins.

Lemon Vinaigrette
The dressing is a blend of 1/8 cup oil, 1/8 cup lemon juice, 1/2 tsp English mustard, 1/2 tsp honey, 1/4 tsp pepper, one grated garlic, and 1/8 tsp salt. This combination balances tang and sweetness perfectly. You can tweak the mustard or honey levels as per your taste for a personalized zing.

Detailed Recipe

video recipe

Instructions with Photo Guide

• In a mixing bowl, take 1 radish thinly sliced

• Add salt to taste, 1.5 cups warm water and 1/2 tsp vinegar; let it soak for 15-20 minutes to remove the pungency

• For the lemon vinaigrette, mix 1/8 cup oil, 1/8 cup lemon juice, 1/2 tsp English mustard, 1/2 tsp honey, 1/4 tsp pepper, one grated garlic, and 1/8 tsp salt until smooth

• Strain the soaked radish and drain excess water
• In a bowl, combine the radish with washed microgreens

• add 2-3 tsp of the dressing gradually

• Transfer the salad to a serving plate

• Garnish with roasted whole almonds, cashews, and toasted sesame seeds
• Serve fresh and enjoy your creation

Expert Tips

• Soak the radish well to reduce its sharpness
• Add dressing gradually to balance the flavors
• Use fresh microgreens for maximum nutrition
• Garnish with roasted nuts to add extra crunch
• Adjust the lemon and honey in the dressing to suit your taste

FAQs

Q What if I cannot find microgreens?
A You can substitute with baby spinach or arugula, which offer similar freshness.

Q How long can I store this salad?
A It is best enjoyed fresh; store leftovers in an airtight container for up to 1 day.

Q Can I prepare the dressing in advance?
A Yes, the lemon vinaigrette can be made ahead and refrigerated for up to 2 days.

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