Spring Radish Salad

March/April 2014

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Let beautiful spring radishes shine in this simple radish salad recipe. Look for colorful radishes, such as watermelon radishes, French breakfast radishes, Easter egg radishes and green radishes at your local farmers’ market and make sure to use your best-quality olive oil.

Spring Radish Salad

Makes: 4 servings

Serving Size: about 1/2 cup

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  • 2 bunches mixed spring radishes (about 1 pound), trimmed and thinly sliced
  • 1 tablespoon fresh chervil and/or snipped chives
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt


  1. Arrange sliced radishes on a platter or individual serving plates. Sprinkle with herbs, drizzle with oil and sprinkle with salt.


Per serving: 39 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g total sugars; 1 g protein; 2 g fiber; 114 mg sodium; 266 mg potassium.

Nutrition Bonus: Vitamin C (29% daily value)

Carbohydrate Servings: 0

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