This Spring Radish Salad is super quick to throw together and is a light and flavor packed dish to brighten up your spring (oh, and it has less than 50 calories per serving)!
I called this a Spring Radish Salad because for a hot second it felt like spring. And now it’s snowing and I’m bundled in my warmest sweater and about to watch the winter olympic opening ceremonies and am wondering why I ever thought it was time to say the word “spring”.
Maybe we can call this the “Valentine’s Day Radish Salad”, with its pretty pink pastels.
Or the “Bathing Suit Season Is Coming Radish Salad”, with its 34 calories per serving.
Or the “I Guess I’ll Eat The Rest Of This Cottage Cheese With A Spoon Radish Salad”, with its use of cottage cheese as a simple, low-fat dressing (side note: I only just learned they have cottage cheese (i.e. favorite food) in the Netherlands).
Anyways, we made this He Who Shall Not Have A Proper Name Radish Salad during an infamous Hot Mess, a day in which two food bloggers descend upon a kitchen and make a royally Hot (albeit tasty) Mess.
This recipe was the brainchild of my other Hot Mess half, who is Dutch and therefore uses a fraction of the calories/salt/fat that we Americans are accustomed to. The result? A delightfully light and flavorful salad with a simple ingredients list and even simpler preparation.
- 1 red or chioggia beet peeled
- 10 radishes 1 cup
- ½ cup pomegranate 80 g
- 2 Tbsp chopped chives 10 g
- 2 Tbsp chopped parsley 10 g
- ¼ cup cottage cheese 40 g
- ½ tsp red wine vinegar 2 mL
- Ground black pepper to taste
- Prep: Thinly slice the beet and radishes, and chop the herbs.
- Assemble: Gently toss together all ingredients in a large bowl, seasoning with pepper to taste.