Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.
radish salad with peas
Radish Salad with Peas
Ingredient
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2 tablespoons orange juice
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2 tablespoons fresh lime juice
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2 tablespoons extra-virgin olive oil
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1 tablespoon rice vinegar
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½ teaspoon white sugar
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1 clove garlic, peeled and crushed
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salt and freshly ground black pepper to taste
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2 cups thinly sliced radishes
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½ cup frozen petite peas, thawed
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¼ cup thinly sliced red onion
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2 hard-cooked eggs, cut into wedges
Salad:
Instructions
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Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
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Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
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Serve garnished with hard-cooked egg wedges.