Whole30 Refreshing Radish Salad
Brighten up your meals with this Whole30 Refreshing Radish Salad, a crisp and flavorful side dish perfect for clean eating enthusiasts. Packed with crunchy radishes and cucumbers, this salad is elevated by the vibrant flavors of fresh dill, parsley, and a zesty homemade vinaigrette made with extra virgin olive oil, lemon juice, and a touch of Dijon mustard. With a prep time of just 15 minutes and no cooking required, this salad is a quick, make-ahead option that’s perfect for summer gatherings or a light, refreshing addition to lunch or dinner. Gluten-free, dairy-free, and Whole30-compliant, this wholesome salad is a guilt-free way to enjoy fresh, seasonal ingredients. Serve it chilled for maximum flavor impact!
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Recipe Information
Ingredients
- 10 large fresh radishes
- 1 medium cucumber
- 3 stalks green onions
- 0.25 cup fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh dill
Instructions
Begin by thoroughly washing the radishes and cucumber under cold running water. Pat them dry with a clean kitchen towel.
Slice the radishes into thin rounds using a sharp knife or a mandoline slicer for evenly thin slices. Transfer them to a large mixing bowl.
Peel the cucumber (optional for a less bitter taste) and slice it into thin rounds similar to the radishes. Add the cucumber slices to the mixing bowl with the radishes.
Chop the green onions finely and add them to the bowl with the radishes and cucumber.
Finely chop the fresh parsley and dill and add them to the bowl. These herbs will add a fresh flavor to the salad.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, sea salt, and black pepper until well combined.
Pour the vinaigrette over the radish and cucumber mixture. Toss everything together gently until the vegetables are evenly coated with the vinaigrette.
Taste and adjust seasoning with additional salt and pepper if needed.
Refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld together. Serve cold.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
