Radish Mint Salad with Lemon Honey Vinaigrette
Radishes are a spicy addition to any recipe but are fantastic as a base for a salad. Radishes are super low in fat and calories with only 16 calories in 3.5 ounces, and are packed with vitamin C.
Radishes are best eaten as fresh as possible so that they stay nice and firm. However, if you want to store the pink roots a little longer, you should remove the leaves before storing them, as these remove water from the radishes and make them limp. By the way, you don't have to dispose of young, fresh radish leaves at all: washed and spin-dry, you can also add them to your radish salad - this adds extra spice.
Rinse, trim, and slice the radishes. Rinse and dry the mint. Remove the leaves and chiffonade. Combine the lemon juice with honey in a bowl. Mix in the oil, and the vanilla seeds and whisk to combine. Add the radishes and the mint and toss to combine. Garnish with the chili salt, and serve.