Crisp, peppery radishes meet sweet baby peas and creamy avocado in this fresh and vibrant radish salad. Tossed with a light, lemony dressing and a hint of mint, it’s simple, stunning, and perfect for spring or summer gatherings.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Spring And Salad Recipes
I love this radish salad because it is the kind of dish that feels fancy but takes little effort to throw together. It’s all about contrast: crunchy radishes, sweet peas, and buttery avocado, all tied together with a light, lemony dressing and fresh mint. It’s the perfect balance of crisp, creamy, and refreshing.
This salad is naturally gluten-free, dairy-free, vegan-friendly, paleo, and Whole30-friendly, making it a total crowd-pleaser. Plus, it looks stunning on the table—perfect for spring, Easter, or summer barbecues.
👩🍳 You might also like: vibrant peach Caprese salad, my crunchy detox salad with eggs and avocado, avocado and beet salad, radish and egg salad, or watercress salad with avocado, orange & chia seeds.
What You’ll Need
Here is what you’ll need for this fresh and simple radish salad recipe. Find the full measurements in the recipe card below.
- Radishes – Peppery, crunchy, and the star of the show.
- Baby peas – Sweet and delicate, adding a soft texture. Try frozen edamame instead of peas for a protein boost.
- Avocado – Creamy and rich, balancing out the crisp radishes.
- Fresh mint – Bright, fresh, and slightly sweet, tying everything together. Use fresh herbs like parsley or basil if you’re out of mint.
- Dressing – Lemon juice for that perfect tang and freshness, olive oil for a smooth, rich base, honey (or maple syrup) for a hint of sweetness to balance the acidity, Dijon, yellow or mild English mustard for a little sharpness, and salt and pepper for seasoning and ehancing flavors.
How To Make Radish Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this vibrant radish salad.
- Briefly defrost frozen peas in boiling water, strain, and set aside.
- Thinly slice radishes and avocado, and finely chop the mint.
- Mix lemon juice, olive oil, honey, mustard, salt, and pepper.
- Layer half the radishes, peas, and avocado on a platter. Drizzle with half the dressing and a sprinkle of mint. Repeat with the remaining ingredients.
- Garnish with extra mint and serve immediately!
Recipe Tips
- Want extra crunch? Add toasted almonds, sunflower seeds, or crumbled feta.
- Make it a meal by adding grilled shrimp, salmon, or a scoop of quinoa.
- No mint? Try fresh dill or basil for a different but equally delicious twist.
- Serve it pretty! Layering on a platter makes this salad look extra special, but you can also toss everything together in a bowl for a more casual vibe.
- Storage Tips: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to a day. The avocado may brown slightly, so squeeze extra lemon juice over it before storing.
- Make-Ahead Tips: Slice radishes and make the dressing in advance (store separately). Defrost peas ahead of time and keep them in the fridge. Assemble right before serving for the freshest taste and best texture.
Serving Suggestions
- Serve alongside grilled chicken, pan-fried or baked salmon or my garlic butter rainbow trout, shrimp for a light and fresh main. Try it with my salmon crudo or garlic Parmesan chicken skewers.
- Pair it with crusty bread and hummus for a simple lunch (try my spinach feta bread) Or top with some chickpeas or chicken for extra protein.
- Add it to a brunch spread with zucchini muffins, frittatas (try my spinach frittata), roasted potatoes, and fresh fruit.
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Ingredients
- 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
For the Dressing
- 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
Instructions
- Briefly defrost the peas in boiling water, strain, and set aside.
- Thinly slice the radishes and avocado, and finely chop the mint.
- Whisk together all dressing ingredients in a small bowl.
- On a large plate, layer half the radishes, peas, and avocado. Drizzle with half the dressing and sprinkle with some mint.
- Repeat with the remaining ingredients and finish with extra dressing and fresh mint.
- Serve immediately and enjoy!
Notes
- Want extra crunch? Add toasted almonds, sunflower seeds, or crumbled feta.
- Make it a meal by adding grilled shrimp, salmon, or a scoop of quinoa.
- No mint? Try fresh dill or basil for a different but equally delicious twist.
- Serve it pretty! Layering on a platter makes this salad look extra special, but you can also toss everything together in a bowl for a more casual vibe.
- Storage Tips: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to a day. The avocado may brown slightly, so squeeze extra lemon juice over it before storing.
- Make-Ahead Tips: Slice radishes and make the dressing in advance (store separately). Defrost peas ahead of time and keep them in the fridge. Assemble right before serving for the freshest taste and best texture.
Nutrition
FAQs
Absolutely! Just blanch them for about 1-2 minutes in boiling water until bright green and tender.
Toss the avocado slices in a bit of extra lemon juice before adding them to the salad.
If you’re not a radish fan, try thinly sliced cucumbers or fennel for a different kind of crunch.
You can prep everything ahead, but wait to slice the avocado and assemble just before serving for the best texture.
More Spring Recipes
More Salad Recipes
Rainbow Salad Bowl With Salmon & Sesame Dressing
Feta Salad With Crunchy Veggies
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