Spring is finally here!
That means the return of Easter eggs, colorful blooming flowers, annoying allergies, and shorter shorts and dresses 😉
Spring itself brings fresh produce ready for picking like various green lettuces, juicy corn, radishes, asparagus, strawberries, sweet cherries, sugar snap peas, artichokes, and juicy apricots. Add a little bit of these produce into your shopping cart for fresher meals, a slimmer waistline, and a cheaper grocery bill (buying in season helps you save $$!).
Ready to “spring clean” your diet? Try by adding this salad into your rotation, featuring fresh radishes straight from the earth atop local green lettuce leaves filled with color and nutrition.
Radish and Walnut Salad
This recipe is originally from the cookbook titled “Root to Leaf” by Steven Satterfield. However, I did change it around a bit, especially by adding the greens. I don’t know about you, but for something to be a salad, it’s gotta have the greens! This cookbook is definitely the most beautifully photographed and seasonally collected cook book out there. To read more about the cookbook, head over here.
- Serves: 1 serving
- Serving size: 1
- A handful of local green lettuces
- 4 radishes
- 1-2 TBSP walnut pieces
- 1-2 TBSP olive oil
- Juice of ½ lemon
- 1 oz fresh parmisiano-reggiano cheese
- salt & pepper, to taste
- Wash produce very well before preparing.
- Cut green tops off radishes.
- Slice radishes into thin slices, or desired sized pieces.
- Place bed of local greens atop a salad plate.
- Add walnuts, radishes, and parmesan cheese to salad.
- Mix together lemon juice, oil, and salt and pepper for dressing and add to salad.
The crunch of the walnuts and radishes pairs perfectly with the smooth olive oil and Parmesan cheese. This salad surely is satisfying, crunchy, and flavorful.
Would it be too much to call it…….The Perfect Spring Salad?!?
Happy spring! Enjoy the coming of some amazing fruits and vegetables 🙂