Radish Rainbow Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant radish rainbow salad is a celebration of texture and fresh seasonal flavour. By using a mix of thinly sliced and chunky radishes, you create a satisfying crunch that contrasts beautifully with the salty punch of the cheese. Scrunching the radishes with salt and lemon juice softens their peppery bite, allowing the aromatic basil and high-quality extra-virgin olive oil to shine through as the primary flavours.

A light and nutritious vegetarian dish, this salad works brilliantly as a refreshing side for grilled fish or as a standalone lunch served with crusty sourdough. The combination of colourful radishes makes it a visually stunning addition to any table, offering a sophisticated way to enjoy this peppery root vegetable. It is naturally low in carbohydrates and packed with bright, zesty notes.

Ingredients for Radish Rainbow Salad

450g mixed radishes, trimmed
Koshersalt
1 citron, halverad
90g Piave cheese or Parmesan, divided
1/2 cup basil leaves, torn if large
2 tablespoons extra-virgin olive oil, plus more for drizzling
Flingsalt
Nymalen svartpeppar

How to make Radish Rainbow Salad

Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 45ml juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 tablespoons oil and toss again. Taste and season with more kosher salt if needed.

Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.

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