As a cruciferous vegetable like broccoli, radishes have a host of health benefits but are typically under-appreciated – pushed around on crudité platters until they’re all that’s left and then drowned in ranch dressing to wash them down.

They are actually full of nutrients: folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium,manganese, and calcium. They contain fiber, too.

In the spring and early summer, radishes grow locally and can be picked at their height of freshness and flavor.

Try this simple recipe to add them to your menu.

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Spring Radish Salad

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.
1/2 cup
  • 2bunches mixed spring radishes (about 1 pound), trimmed and thinly sliced
  • 1Tbspfresh chervil and/or snipped chives
  • 2tspextra-virgin olive oil
  • 1/4tspcoarse salt
  1. Arrange sliced radishes on a platter or individual serving plates. Sprinkle with herbs, drizzle with oil and sprinkle with salt.
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