Spring Radish Salad with Gin & Lime Vinaigrette

This spring radish salad will add some vibrant colour to your dinner plate. The gin and lime vinaigrette makes it ideal for Dinner parties.

This Spring Radish Salad was inspired by a recipe for chilli lime almonds that I had come across. The juniper flavoured gin and zesty lime vinaigrette suited the peppery radishes and the crisp leaves perfectly.

For a non-alcoHolic Version

Gin is made by distilling malt or grain and then mixing it with the flavour of juniper berries. It partners beautifully with the lime.

For a non-alcoholic version replace the gin with lime juice and add a pinch of grated Juniper berries.

Steps TO making IT

1. Wash your salad leaves under cold running water, remove any damaged or wilted leaves, then spin dry in a salad spinner to remove excess water. Transfer to a large mixing bowl. 
2. Wash your radishes thoroughly, remove the tops and ends, cut off any damaged areas. Pat dry with a towel, then slice thinly on a mandoline or v-slicer. Transfer to your bowl. 
3. Add all the dressing ingredients in a glass jar and shake until emulsified.
4. Add most of your chilli lime almonds to your bowl (reserve two tablespoons for a garnish). Pour the dressing over the salad, season with salt and pepper and toss gently until the salad is well coated with the dressing ingredients. Taste and adjust according to your taste.
5. Arrange the salad in a salad platter and scatter the extra almonds on top to garnish. Serve immediately.

Serving ideas

Radishes pair well with crab; grains such as farro, pearl barley or millet; pork; red meats (great with a nice juicy steak; tofu and eggs. We served ours with oven-roasted crabs.

Here are some more radish and arugula/rocket salads to try:

Spring Radish Salad with Gin and Lime Vinaigrette

In this Spring Radish Salad the juniper flavoured gin and zesty lime vinaigrette suited the peppery radishes and the crisp leaves perfectly.

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Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Asian Inspired, Australian

Keyword: dairy-free, Easy, low carb, vegan, vegetarian

Servings: 4

Calories: 395kcal

Equipment

• Mandolin or V-Slicer
• Salad Spinner

Ingredients

For the salad...

• 120 grams radish (approximately 1 small bunch of 6)
• 150 grams mixed salad leaves
• 1 cup chilli lime almonds ¹

For the vinaigrette…

• ⅓ cup extra virgin olive oil
• 2 tbsps lime juice
• 2 tbsps Gin
• 2 tsps lime zest (approximately 1 lime)

Metric - Imperial

Instructions

• Wash your salad leaves under cold running water, remove any damaged or wilted leaves, then spin dry in a salad spinner to remove excess water. Transfer to a large mixing bowl.
• Wash your radishes thoroughly, remove the tops and ends, cut off any damaged areas. Pat dry with a towel, then slice thinly on a mandoline or v-slicer. Transfer to your bowl.
• Add all the dressing ingredients in a glass jar and shake until emulsified.
• Add most of your chilli lime almonds to your bowl (reserve two tablespoons for a garnish). Pour the dressing over the salad, season with salt and pepper and toss gentle until the salad is well coated with the dressing ingredients. Taste and adjust according to your taste.
• Arrange the salad in a salad platter and scatter the extra almonds on top to garnish. Serve immediately.

Video

Notes

1. This is the recipe to make 2 cups of the chilli lime almonds

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 395kcal | Carbohydrates: 11g | Protein: 8g | Fat: 36g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 386mg | Fiber: 5g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 2mg

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The video in this recipe is courtesy of Web MD.

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