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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Crunchy Confetti Tuna Salad

Serve on lettuce leaves, over a green salad or as an open-face sandwich on whole-grain toast.
2/3 cup
  • 1/4cupnonfat plain Greek yogurt
  • 1/4cuplow-fat mayonnaise
  • 1Tbspwhole-grain mustard
  • 1tsplemon juice
  • 1tspchopped fresh dill or 1/4 teaspoon dried
  • 1/4tspkosher salt
  • Ground pepper to taste
  • 25-ounce cans chunk light tuna packed in olive oil, drained
  • 1small carrot, diced small
  • 2stalks celery, diced small
  • 1/4cupcoarsely chopped celery leaves or parsley
  • 1/4cupshredded radishes
  • 1/4cupdiced yellow bell pepper
  • 2Tbspminced red onion
  • 1scallion, thinly sliced
  • 8large Bibb lettuce leaves
  1. To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
  2. To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
  3. To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.
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