Description
This Easter Egg Radish Salad is a light, vibrant, and elegant dish, perfect for Easter and spring gatherings! Thinly sliced radishes provide a peppery crunch, beautifully balanced by fresh parsley and delicate shavings of cheese. A drizzle of olive oil and a sprinkle of salt enhance the natural flavors, making this salad simple yet sophisticated.
Ingredients
Units
Scale
- 1 bunch Easter egg radishes (thinly sliced)
- 2 cups mixed greens (arugula, spinach, or butter lettuce)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup Parmesan or Pecorino cheese (shaved)
- 2 tablespoons toasted almonds or pine nuts (optional)
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (or white wine vinegar)
- 1 teaspoon honey (or maple syrup for vegan)
- 1/2 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
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Prepare the Ingredients
- Wash and thinly slice the Easter egg radishes.
- Chop parsley and shave cheese using a vegetable peeler.
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Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
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Assemble the Salad
- Arrange mixed greens on a platter.
- Scatter sliced radishes, parsley, cheese, and nuts (if using) over the greens.
-
Drizzle & Serve
- Drizzle with dressing just before serving.
- Toss lightly and enjoy!
Notes
- Make It Dairy-Free: Swap cheese for avocado or dairy-free feta.
- Extra Crunch: Add toasted nuts or sunflower seeds.
- Flavor Boost: Sprinkle with flaky sea salt and a pinch of lemon zest.
- Meal Prep: Assemble ingredients ahead but add dressing before serving.
- Prep Time: 10 minutes
- Category: Salad, Appetizer
- Method: No-Cook
- Cuisine: Spring, Easter, Healthy
