Everyone will want more of this energizing salad since it features sharp, spicy radishes and a sweet, citrus-flavored dressing. We like it as a luncheon salad with crackers and hard-boiled egg slices on top, but it also makes the ideal companion for a picnic or BBQ in the spring or summer.
| Prep Time: | 15 mins |
| Refrigerate Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- ½ teaspoon white sugar
- 1 clove garlic, peeled and crushed
- salt and freshly ground black pepper to taste
- 2 cups thinly sliced radishes
- ½ cup frozen petite peas, thawed
- ¼ cup thinly sliced red onion
- 2 hard-cooked eggs, cut into wedges
Instructions
- Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
- 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.
- Serve garnished with hard-cooked egg wedges.
- A mandolin works best for slicing the radishes and onion if you have it – it’s quick and easy.
- If you don’t have rice vinegar, white wine vinegar is a good substitute.