Description
A fresh and vibrant Herb and Radish Salad that combines the peppery crunch of radishes with aromatic parsley, mint, and dill, enhanced by toasted walnuts and creamy feta. Tossed in a light olive oil and lemon vinaigrette, this salad is perfect as a quick, healthy appetizer or side dish.
Ingredients
Scale
Salad
- 1 bunch radishes, thinly sliced
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh dill fronds
- 1/3 cup walnuts, toasted and chopped
- 1/3 cup crumbled feta cheese
Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Combine the herbs and radishes: In a large bowl, gather the thinly sliced radishes, fresh parsley leaves, mint leaves, and dill fronds. Toss gently to mix all the fresh ingredients evenly.
- Add walnuts and feta: Stir in the toasted and chopped walnuts along with the crumbled feta cheese, distributing them throughout the salad for texture and flavor.
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), salt, and pepper until the dressing is emulsified and smooth.
- Toss the salad with vinaigrette: Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly without bruising the herbs.
- Serve immediately: Plate the salad and optionally garnish with extra walnuts or fresh herbs for added presentation and flavor. Best enjoyed fresh.
Notes
- To toast walnuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-5 minutes.
- Adjust lemon juice and honey to balance acidity and sweetness to your taste.
- This salad is best served immediately to preserve the crispness of the radishes and freshness of the herbs.
- For a vegan option, omit feta or substitute with a plant-based cheese.
- Make sure to slice the radishes thinly for a delicate texture.
