GOOD READ: A Springtime Vegetable You Shouldn’t Miss

Radish Salad Recipe

May 20, 2013   13 Comments

Once a year, I bring out the “good read” in order to get you to check out my post.

I want to talk about radishes, and no one wants to read about them. Why? Well, they are kinda strange looking and have a sharp bite. They are in season right now and have almost zero calories (actually one calorie per radish).

Here is a photo in case you haven’t met a radish:


These were purchased at my local farmer’s market for $2, but I have seen them as low as $1.69 per pound. My favorite way to eat them is to dip them in softened butter as an appetizer - yum!

This salad is pretty great too. I used my food processor to make quick work of it. The mandolin sliced the radishes in a snap and then I chopped the celery with the blade (which pulverized them a bit too much - but I was in a hurry).

The combination of flavors and textures is very satisfying for a salad. I ate this for lunch, but it would make a nice appetizer or snack.

How do you serve radishes?

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Radish Tuna Salad Recipe

Makes 2 appetizer servings or one lunch serving

8 ounces radishes, trimmed and sliced thinly
4 stalks celery, chopped
½ cup cilantro or parsley leaves
½ lemon, juiced
4 ounces canned tuna, in water
salt and pepper to taste

Using a food processor or knife, slice radishes and chop celery. Toss together radishes, celery, cilantro, and lemon juice in a large bowl. Put salad on a plate and top with tuna, few spritzes of lemon juice and salt and pepper. Enjoy immediately.

129 calories, 4.8 g fat, 1.0 g saturated fat, 4.9 g carbohydrates, 2.7 g sugar, 16.0 g protein, 2.4 g fiber, 100 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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I love them thinly sliced on salads or pickled. They are delicious and crunchy. I love them simply dressed with some olive oil and lemon juice.

on May 20, 2013

I love radishes! Minced (lots of them) with Greek yogurt, feta, pepper, lemon juice and a little garlic makes a great dip for pita and even carrots and celery for that double veg protein punch! Yum!

on May 20, 2013

Unfortunately, radishes are literally the only vegetable I don't like, and doesn't like me!!

on May 20, 2013

ROAST them! I slice them in half, toss in olive oil & spices. Roast on a cookie sheet at 425 degrees for 35 minutes or until tender. It totally transforms the radishes and no more sharpness.

on May 20, 2013

Maria, I have hated radishes since I was little and my mother kept her little salt dipping dishes for them, but you are tempting me to try roasting them as an experiment. Thanks for the suggestion!

on May 20, 2013

Here's a spring salad that I grew up with and still make every year. Chopped radishes, chopped cucumbers, chopped scallions all mixed together with some cottage cheese and a little sour cream. Add a little salt and pepper to taste. It's so delicious!!

on May 20, 2013

Kimberly...a friend made me try them under extreme protest & now I make them once a week.

on May 20, 2013

Maria, I never even though of cooking them. I want to give that a try. Thanks

on May 20, 2013

Maria - I will definitely try roasting them!!

on May 20, 2013

I purchase them already cut into matchstick size pieces. I saute with onion in a little evoo and a tiny bit of butter. They get golden brown like hash browns! Delicious.

on May 20, 2013

Sadly they get no respect in the veggie world of good eats! I was brought on them! You did not have a salad w/o them! I am going to try a dip too because you are right they have a nice crunch!

on May 20, 2013

Slice radishes real thin and saute them in a little bit of olive oil let them get a little brown. MMMMM!

on May 21, 2013

You can replace tuna by shredded meat, add sliced red onion instead of cilantro and one avocado chopped. For dressing, olive oil, apple cider vinegar, salt and pepper..yummy!

on May 23, 2013

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