Radish Spinach Salad with Balsamic Lime Dressing

Eating Seasonally

This Radish Spinach Salad with Balsamic Lime dressing is part of my “Year-to-Eat-Seasonally” pledge.

I’m planning for my meals to be more nutritious, more environmentally friendly, and less expensive this year. By eating fruits and vegetables at are in season, I can achieve these goals without too much effort.

Since it’s Spring, my usual lunch salads are included several spring favorites–asparagus, spinach, and radishes. This easy-to-prepare Radish Spinach Salad delivers a burst of flavor with each bite.  I hope you enjoy it as much as I have.

What’s In Radish Spinach Salad with Balsamic Lime Dressing

• radishes
• fresh asparagus
• green onion
• baby spinach
• arugula (optional)
• sliced raw almonds
• fresh basil
• crumbled feta or goat cheese
• extra-virgin olive oil
• balsamic vinegar
• honey
• freshly squeezed lime juice
•  salt
•  freshly ground black pepper

How to Make the Salad

• In a large bowl, combine the radishes, asparagus, green onion, spinach, arugula, almonds, fresh basil and cheese.
• In a small bowl, make the dressing by combining the olive oil, balsamic vinegar, honey, lime juice, salt and pepper. Mix it well.
• Add the dressing to the salad mixture. Stir to evenly coat. Serve.
• Notes: I like to blanch the asparagus for about 2 minutes in a pot of boiling water and then immediately plunge into a bowl of ice water. Once cool, drain, pat dry, chop and add to the salad.

Other Favorite Spring Recipes

Peruvian-Style Chopped Salad

Grilled Asparagus Salad with Basil Vinaigrette

Print Recipe

Radish Spinach Salad with Balsamic-Lime Dressing

Author: Anita's Table Talk

Ingredients

• 4-6 radishes diced
• 1 bunch fresh asparagus cut into ½ inch pieces
• 1 green onion green and white parts, chopped
• 2 cups baby spinach
• 1/2 cup arugula optional
• 2 Tablespoons sliced almonds
• 1/4 cup finely chopped fresh basil
• 1/4 cup crumbled feta or goat cheese
• 3 Tablespoons extra-virgin olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon honey
• 2 teaspoons freshly squeezed lime juice
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

• In a large bowl, COMBINE the radishes, asparagus, green onion, spinach, arugula, almonds, fresh basil and cheese.
• In a small bowl, COMBINE olive oil, balsamic vinegar, honey, lime juice, salt and pepper.
• ADD dressing to the salad mixture. STIR to evenly coat. SERVE.

Notes

I like to blanch the asparagus for about 2 minutes in a pot of boiling water and then immediately plunge into a bowl of ice water. Once cool, drain, pat dry, chop and add to the salad.