Select Page

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.

Cook with Confidence

Support your Health

Make healthy taste great

Chef's Table

Membership $12 / mth

LAND + SEA + PLANT

Our Recipe Membership Plans

take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets

LEARN MORE + FREE TRIAL

Whole Plant Life

Membership $9 / mth

PLANT-BASED VEGAN

Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Basil, Kale & White Bean Pesto Dip

Member Recipe

Chickpea, Corn & Quinoa Salad

Member Recipe

Oil-free Summer Fruit Crumble

Member Recipe

Shaved Cucumber & Summer Squash Salad with Blossoms