Lebanese Radish Salad
"This easy dish was inspired by an appetizer I enjoyed once at a Lebanese restaurant in Atlanta. The simple combination of peppery radishes, toasted walnuts, and fresh mint is satisfying and somehow greater than the sum of its parts. It is prettiest when served immediately and tastes great with roasted meats and hearty grain salads. If you have leftovers, try tucking them into toasted pitas with a little goat cheese or feta."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 teaspoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 cup walnut halves
- 1 pound radishes trimmed and sliced into thin rounds
- 3/4 teaspoon kosher salt (such as diamond crystalâ®)
- 1/2 teaspoon honey
- 20 fresh mint leaves
- Carbohydrate 3.59141249889162 g
- Cholesterol 0 mg
- Fat 27.382500020542 g
- Fiber 2.00513286850453 g
- Protein 7.0533617187247 g
- Saturated Fat 2.38320000283644 g
- Serving Size 1 1 cup (157g)
- Sodium 0.84328125032159 mg
- Sugar 1.58627963038709 g
- Trans Fat 1.89785250055628 g
- Calories 273 calories
Directions Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely. Place radishes in a serving bowl. Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat. Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.
