I’ll set the scene. It’s late March and the aisles of your local grocery store are filled with a garden of earthly delights. There’s peas aplenty , no shortage of strawberries, and an abundance of asparagus . But you skip over all of them, get a little overzealous, and […]
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I’ll set the scene. It’s late March and the aisles of your local grocery store are filled with a garden of earthly delights. There’s peas aplenty, no shortage of strawberries, and an abundance of asparagus. But you skip over all of them, get a little overzealous, and fill your fridge with (what’s arguably the best) spring veggie. Now you have to ask yourself: what can I make with radishes? Answer: the possibilities are endless.
I know because I’ve been there. I can’t remember a time in recent history when I walked into my local co-op unprepared to indulge in all the edible inspiration I’d find. Sure, the #toiletpapergate of 2020 was stress-inducing to say the least, and my mind was definitely elsewhere. But beyond that, I’ve always found my curiosity piqued and cravings satisfied in every aisle. Step inside a supermarket or take a trip to the farmers market, and you’re suddenly confronted with a rainbow-hued onslaught of nutrient-dense, flavor-packed options. What’s more, with all the produce cropping up throughout the spring, this is the best time of year to dive deep into all the fresh, flourishing goodness.
So dive deep, we must. I’ve rounded up my top 10 favorite recipes for when you can’t stop raving about radishes. Get ready for pesto, pickles, and salads galore—you’re in for something good.
Feature image by Kristen Kilpatrick.
What can I make with radishes, you ask? These 10 recipes are the best place to start.
Radish & Butter Tartine from The Original Dish
Why We Love It: One of my favorite snacks/apps is a classic French “dish” (it’s more of an arrangement). Fresh radishes, fresh butter, and a sprinkling of sea salt. YUM. These tartines make the combo a meal—and the result is unbelievably satisfying.
Hero Ingredient: Fleur de sel doesn’t just add a touch of salty flavor. It brings out the best in every other ingredient.
Get the recipe for Radish & Butter Tartine.
Radish Greens Pesto
Why We Love It: Don’t pretend to be surprised—the inventive takes on pesto abound. I’ve seen recipes featuring everything from arugula to kale to spinach (and just about everything in between). Not only does using radish greens in your pesto help reduce food waste, but the swap serves up a healthy dose of vitamin C, vitamin B6, magnesium, iron, and lots more of the good stuff. This sauce is also *chef’s kiss* when thrown on pasta, spooned over a protein, or used as a spread for many a game-changing sandwich.
Hero Ingredient: It’s a toss-up between the pine nuts and pepitas. Both lend your pesto a little creamy deliciousness that only tastes indulgent.
Get the recipe for Radish Greens Pesto.
Loaded Greek Quinoa Salad from Half-Baked Harvest
Why We Love It: Gimme Greek salad for every meal and spoon me up some quinoa on the reg, please. I can’t get enough of each. Add all the veggies you can dream up, enjoy the marinated artichokes’ punchy flavor, and don’t hold back on the feta. While it’s a tall order to try and improve on the classic Greek salad, Tieghan Gerard does it again.
Hero Ingredient: Tangy, salty, and sharp, feta is always the right decision.
Get the recipe for Loaded Greek Quinoa Salad.
Radish Salad from Love & Lemons
Why We Love It: While most recipes feature fresh radishes alone, this pretty-in-pink salad makes the most of raw and roasted veggies. If you haven’t tried roasting the blushing beauties, now’s the time. Roasting them at 450°F for 10-15 minutes takes them from crisp and spicy to caramelized and sweet.
Hero Ingredient: Mint’s nuanced fresh flavor can’t be matched.
Get the recipe for Radish Salad.
Quick Pickled Radishes from Minimalist Baker
Why We Love It: You didn’t think I could write a radish recipe round-up without including a pickled option, did you? This recipe’s keeping me honest and takes you through all the steps for making tangy, perfect-for-snacking pickled radishes. Four ingredients for the win.
Hero Ingredient: While ACV is the only shot I’ll ever take (its immune-boosting powers are real), it’s also a surefire way to get uber-delicious pickles.
Get the recipe for Quick Pickled Radishes.
Spring Quinoa Salad from Eating Bird Food
Why We Love It: I can’t be the only one who gets excited about a vibrant spring salad. Loaded with all the signs of the shifting season—garlic, green onions, parsley, asparagus, and yes, radishes—this couldn’t-be-simpler salad is an aesthetic and flavorful celebration of all the warm weather wonders.
Hero Ingredient: As a Vermont gal, I’m obligated to call out the two teaspoons of pure maple syrup in the dressing. Grade A or bust.
Get the recipe for Spring Quinoa Salad.
Radish & Fennel Citrus Salad
Why We Love It: It’s obvious upon first glance, but I’ll say it anyways: this recipe is the closest thing to spring in a bowl. Seamus Mullen served up this bright and citrus-packed salad at a dinner party in Santa Monica, and we couldn’t be happier that he shared the recipe with us. The award-winning chef, restaurateur, and cookbook author is known for pairing an inventive approach to food with a focus on accessible ingredients. This recipe checks off both boxes—and then some.
Hero Ingredient: I’m on a mission to make sure everyone falls head-over-heels in love with fennel’s anise-y snap.
Get the recipe for Radish & Fennel Citrus Salad.
Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs
Why We Love It: Salad? For breakfast? This recipe is proof that it’s far from a foreign concept. Tossing together a breakfast salad is a great way to get a hearty serving of leafy greens first thing. And while too many morning meals lack inspiration in terms of flavor and color, this recipe packs a ton of varied texture that’ll keep your taste buds busy.
Hero Ingredient: Spring for the not-so-optional watermelon radishes here. It’ll be worth it for the gorgeous presentation alone.
Get the recipe for Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs.
Black Bean Tacos With Mango and Radish Salsa
Why We Love It: Straight from the amazingly creative mind of our wellness editor, Edie Horstman, these tacos are perfectly satisfying without any animal protein in sight. But with black beans stealing the show, you won’t even miss the meat. Top your tacos with this fruit and veggie salsa, and you have a weeknight meal that’ll dazzle all your dinner guests—kiddos, included.
Hero Ingredient: Taco seasoning takes everything up a notch. If you’re feeling fancy and have the time, Edie recommends trying this homemade version.
Get the recipe for Black Bean Tacos With Mango and Radish Salsa.
Lemony Spring Pasta Salad With Vegetables & Herbs from The First Mess
Why We Love It: Last but not least, a spring take on the made-for-summer pasta salad. Gorgeously green, this dish makes the most of lemon’s citrus-y, pucker-up flavor. It’s vegan, make-ahead, and will feel right at home on the table of any spring dinner party.
Hero Ingredient: I’d never added chickpeas to my pasta salad before this. The protein-packed pulse plays well with the pasta, and I’m never going back.
Get the recipe for Lemony Spring Pasta Salad With Vegetables & Herbs.
What are your favorite spring radish recipes?
