You May Also Like

Cannabis is coming to a Keurig near you

These sugar-free ketogenic dessert bites require zero baking

5 genius ways to cook with turmeric (that you haven’t tried already)

Julianne Hough’s go-to smoothie is basically a healthy apple pie

How to sneakily use supplements in all your go-to summer recipes

Should you be excited about the new McDonald’s “kale burger?”

Recipe: Nourish Kitchen + Table’s Triple Radish Salad


radish recipes“Radishes are one of the season’s most under-the-radar vegetables,” says Nourish Kitchen + Table founder Marissa Lippert, RD.

Still, nothing says spring quite like their vibrant pink hue on your plate or their spicy crunch between your teeth.

Which is why Lippert loves to serve them up at Nourish, the trendy West Village cafe favored by healthy types. The intimate space is frequented by celebs like Karlie Kloss, who swing by for nutritionist-approved Morning Green juices, delicious frittatas, and amazing salads bursting with seasonal flavor.

Case in point, this spring salad recipe you can whip up at home. With a healthy spice blend (hello, antioxidants) and toasted hazelnuts (what’s up, healthy fats?), it’ll make the most of your spring farmers market haul.

Plus, Lippert says radishes are also “an excellent liver detoxifier,” so it may be just what you need for a lazy Sunday lunch. —Lisa Elaine Held

radish recipesNourish Kitchen + Table’s Triple Radish Salad

Serves 4

1 large black radish, cut into half moon chunks (about 2” pieces)
1 watermelon radish, very thinly sliced in rounds
2-3 small red radish or breakfast radish, thinly sliced
1 Tbsp extra virgin olive oil
1 1/2 tbsp dukkah spice blend*
1 Tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp Chinese mustard
1 tsp gluten-free low-sodium tamari
1 tsp honey, additional for serving
3 Tbsp crushed toasted hazelnuts
2 Tbsp chopped scallions
Salt and cracked black pepper to taste

Preheat oven to 425 degrees. Toss black radish with olive oil and dukkah spice blend.  Roast for 20-25 minutes until soft and golden. Toss black radish with watermelon and red radish.

For the vinaigrette, whisk together rice wine vinegar, sesame oil, mustard, tamari, and honey. Spoon over radishes and season salad with salt and pepper. Place radishes on a serving plate and sprinkle hazelnuts and scallions over top. Finish with a drizzle of honey and serve.

*Dukkah spice blend

1/4 cup raw almonds
1/4 cup hazelnuts
2 Tbsp sesame seeds
1 1/2 tsp cumin seeds
2 1/2 tsp ground coriander
1/2 tsp black peppercorns
1 tsp lemon or orange zest
1/4 tsp red chili flakes

Combine all ingredients below in a spice grinder.  Grind until fine.

For more information, visit www.nourishkitchentable.com

(Photos: Nourish Kitchen + Table)