Who doesn’t enjoy a salad. They are popular in our house!
Take this one, a lovely salad, and with the addition of radishes …
they add a slight crunch 😋
Ingredients
Serves Four
4 x 120g smoked salmon fillets
1 cucumber
200g radishes
120g bistro salad (e.g. a mix of lettuce, Beetroot, Red Chard) supermarkets often have pre-packed bags
2 tbsp. fresh mint leaves, roughly chopped
3 spring onions (scallions) sliced, to serve
For the dressing
100g (low-fat) Greek yogurt
½ lemon, juiced
2 tbsp. fresh dill
Method
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the salmon fillets on a baking tray and cook for approx. fifteen minutes.
2. Meanwhile, peel the cucumber into long thin strips using a vegetable peeler, and discard the watery core. Slice the radishes into rounds.
3. Combine the yogurt, lemon juice and dill with a little seasoning. Toss together the salad leaves, cucumber, radishes and mint leaves with almost all the dressing. Transfer to a large serving platter. Flake the salmon on top and add the remaining dressing and spring onions.
Nutritional Details
Per serving 6.5g Carbs 29.1g Protein 17.0g Fat
Smoked mackerel or smoked river cobbler works well and can be substituted for salmon if preferred.
Recipe from original idea here
Radishes are the root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh. Radishes are rich in folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium.
Choose the best
Go for firm-skinned radishes, with no blemishes. If they feel soft, they are likely to be spongy inside. Any greens still attached should look fresh and perky. The bigger the radish, the less crisp its texture, so avoid larger examples.
Prepare it
To increase the crispness of radish, soak them in iced water for a couple of hours. Wash, then chop off the greens, if present, then slice off the root. Leave whole, slice or chop, as required.
Always prepare radishes just before using, as they loose their potency when cut. Mooli or daikon radishes can be sliced, diced or grated.
Store it
In a perforated bag in the fridge for around 3-4 days. Always trim the leaves off before storing, as they’ll draw moisture from the radish itself. You can keep the radish greens in the fridge, wrapped in moist kitchen paper then stowed in a perforated bag, for a couple of days.
More about radishes here
All the best Jan
