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Vibrant Radish & Sweet Pepper Salad

Vibrant sweet peppers, purple daikon and watermelon radish thinly sliced, mixed with arugula greens and garnished with edible flower petals. Add & swap ingredients according to what’s in season & in your fridge!

  • Serves4 - 6
  • Cooks in 0
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Cooling
  • Grain Free Oil Free
  • Edible Flowers

Ingredients

adds to shopping list

  • 8 cups arugula | salad greens*
  • 2 sweet peppers
  • 1 purple daikon radish
  • 1 watermelon radish
  • 1 tbsp vinegar - cider | balsamic
  • edible flower petals - optional

Method

 

Vibrant Radish & Sweet Pepper Salad

 

WASH all your arugula or salad greens – a salad spinner is an excellent bit of a kitchen kit!

 

PEEL, cut in half and thinly slice purple daikon and watermelon radishes.

 

DESEED and thinly slice sweet peppers. 

 

TOSS salad ingredients, drizzle with apple cider or balsamic vinegar & garnish with edible flower petals.

 

STORE salad un-dressing in the fridge in a glass container with a lid. 

 

 


Serving Ideas & Dressings
with a splash of citrus juice or fruity vinegar
scatter with raw nuts, seeds or Spiced Immuno Seed Snack
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Orange Cider Vinaigrette 
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette 

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*SALAD GREENS use arugula, mizuna, lettuces, crispy baby lettuces, baby spinach, baby kale, pea shoots, micro-greens, beet greens, hakurei turnip greens, young beet greens, sorrel, celery leaves, baby chard, cress.

 

SWAP RADISHES – use smaller red or breakfast radishes. Swap for shaved carrots, kohlrabi, salad turnip, cucumber.

 

ADD HERBS – fresh chives, chervil, parsley, dill, garlic scapes, garlic chives, basil.

 

EDIBLE FLOWERS – violets, dandelion, clover, wood sorrel, redbud, ground ivy, forsythia, chives, thyme, savoy, chickweed, sorrel, all the culinary herbs, daylilies, garlic chives, garlic, leeks, onions, squash, nasturtiums, marigolds, calendula.

 

ADD | SWAP vegetables use red cabbage, radicchio, hakurei salad turnips, kohlrabi, celery, fennel, endive, frisee, carrots, summer squash, zucchini, tomatoes, avocados, cucumber.

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