Cooked & Loved · by Irena Macri★ 5.0 (3)
Radish Salad
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 5%
CARBS 11G30% OF CAL
4G FIBER2G OTHER5G TOTAL SUGAR
FAT 11G67% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh spring salad with crisp radishes, sweet peas, creamy avocado, and bright mint with a lemon vinaigrette. Light, vibrant, and perfect for warm weather meals.
sidesaladdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 radishes (thinly sliced)
- 1 cup 5 oz / 150 grams frozen baby peas, defrosted briefly in boiling water and strained
- ½ avocado (quartered and sliced)
- 5 fresh mint leaves (thinly sliced, plus a few extra for garnish)
- ½ lemon (juiced)
- 2 tablespoons olive oil
- 2 teaspoons honey (or maple syrup for vegan)
- 1 teaspoon mild English mustard or Dijon
- ⅓ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 5%
CARBS 11G30% OF CAL
4G FIBER2G OTHER5G TOTAL SUGAR
FAT 11G67% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 283mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 14mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.