Radish Greens Salad on Avocado Toast
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Serves: 2
This salad-on-toast uses the whole radish — greens and all! It's such a phenomenal way to make sure you have no vegetable waste, and the salad itself is a dream. It uses a rich, dilly yogurt dressing and a creamy, crunchy avocado toast base to make a fantastic, easy and vegetable-forward plate.
Radish greens are a peppery, spicy, leafy addition to any salad, but this salad makes them the main event. You just have to wash them really well, and they come out tasting similar to arugula.
In Chinese Medicine the Liver and Springtime go hand and hand. If you have a Liver imbalance this time of year will accentuate those symptoms, making it that much more important to take care of your Liver.
During the spring, it is recommended to eat foods green in color and rich in chlorophyll that help accelerate rejuvenation of the liver. This includes things like spirulina, chlorella, parsley, wheat grass, kale, Swiss chard, collard greens, dandelion greens, arugula, radicchio, mustard greens and spinach.
Radishes are perfect for the spring time and are commonly recommended to be eaten this time of year! They help move Liver Qi and open up the Liver meridian.
Foods like lemons, limes and grapefruit are all good choices for spring to help keep Liver Qi moving smoothly.
The recipe below hits many important areas that are vital for supporting our Liver. Your liver will thank you for all of the lemony-greens and radishes!
INGREDIENTS
1 bunch of radishes stems and bulbs, about 1 pound
1/4 cup skyr or plain greek yogurt(dairy or dairy-free options both work well)
1 lemon for zest and juice
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic minced
1/4 cup fresh dill finely chopped
Salt, black pepper, and red pepper flakes to taste
2 slices bread of choice
1/2 large avocado
INSTRUCTIONS
Separate the radish bulbs from the stems. Clean both of them very well, we recommend using a salad spinner for this!
Finely slice the radishes into half-moon pieces. Chop the radish stems into bite-sized greens. Set both to the side.
In a large bowl, add the yogurt, lemon zest, lemon juice, honey, olive oil, minced garlic and dill. Mix and add a pinch each of salt, black pepper and red pepper flakes. Season and adjust the salt, pepper and red pepper to your preference.
Add the radish slices and the radish greens directly into the bowl with the dressing. Use clean hands to give it a nice toss to fully coat the greens in the dressing.
Lightly toast the bread slices, and add a generous smear of avocado to each.
To plate, take a large scoop of the radish salad and pile it high on the toast. You want this to be a "fork-and-knife" kind of toast.
Top with more fresh cracked black pepper and enjoy!
photo and recipe credits to Justine Snacks
