I’m kind of obsessed with radishes. I heard recently from a blogger, that in the beginning of the 20th century, there were over 450 radish varietals. Now there are 27. Not sure why they, who ever they were, decided to eliminate so many but I will take what is left. I love them all. Red radishes, Daikon, Watermelon radish, Black Spanish, French Breakfast, Easter egg radishes, Purple Plum, you name them, I love them. I love radish sprouts too. Great in salads and as a gorgeous garnish. I love radishes roasted, raw with butter and flaky salt and in salsas and salads. Let’s talk about their health benefits. These little guys pack a nutritional punch. I love them because they aid in digestion, cleansing the liver and stomach. They can lower blood pressure and reduce risk of heart disease. They are a decent source of natural nitrates which can improve blood flow. Due to their sulphur content, they can assist keeping hypothyroidism at bay, which is something I deal with. They are hydrating due to their high water content, helpful in the hot summer months. They improve immunity as they contain Vitamin C, zinc and phosphorus and other anti-oxidants and minerals. And, they are also great for the skin because of those nutrients. I know I am waxing eloquent on these little root veggies. But I have always had a love affair with them. Even when I was a kid, my mom gave them to me as a snack with herb salt. I always loved the crunchiness coupled with the spice or heat they give off. So, recently when my mom texted me a photo of a radish salad and a list of the ingredients, I just had to try it out. Here it is. The radishes are thinly sliced, preferably with a mandolin but be careful not to slice the tips of your fingers. The salad is served with a tangy but light citrus dressing. And my mom says, be sure NOT to forget chopped chives on the salad. So, don’t. I chose 4 different types of radishes as I wanted a variation of sizes and color on my plate. I topped the salad with purple radish sprouts and gardenia petals. Have fun with this lovely little side dish. It’s perfect for the spring and summer months, it’s refreshing and just right for your next picnic or small gathering. Did I mention it is super easy? Can be prepared a day ahead and stored in an air tight container in the fridge.

Serves 2-4 / Prep time 15 minutes / Total time 15 minutes

Gather

12-15 washed radishes ( used Watermelon, Purple Plum, Black Spanish and French Breakfast), thinly sliced

1/2 lemon, juiced

2 tablespoons / 29.57 ml Ume Japanese plum vinegar or rice vinegar

1 tablespoon / 14.3 g nutritional yeast flakes

2 teaspoons / 9.86 ml coconut aminos or Bragg’s aminos

3 tablespoons/ 44.36 ml avocado oil

1 teaspoon 4.93 ml toasted sesame oil

Pinch salt

2 tablespoons / 28.3 g finely chopped chives

Sesame seeds to garnish

Radish sprouts to garnish

Edible flowers to garnish

Make

Place the sliced radishes in a small bowls. In a small bowl mix together the lemon juice, vinegar, nutritional yeast flakes and aminos of choice. Then whisk in the olive oil and sesame oil and add salt and whisk until emulsified. Pour the dressing over the radishes. Mix well. At this point you can garnish the salad. 

*Alternatively, you can plate the radishes and using a spoon, dress the individual salad plates and then garnish.

Developed by Anna Getty of Amalgam Kitchen.

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