Grilled Radish, Greens and Lentil Salad

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Grilled radish salad

Radishes are one of my favorite foods of summer. So, imagine my delight when I received a bunch of multicolored radishes from our CSA. They’re gorgeous! And ever since then, beautiful red, purple and white radishes have been popping up nonstop in all of our salads. Also, radishes with a tiny schmear of butter make an amazing hot weather snack.

You can’t go wrong with a good radish.

For fun the other day, I decided to toss radishes with olive oil and sea salt and then grill them. When that worked well, I decided to do the same thing with the radish greens.

Wow. Talk about flavor! The grilling brings out a little bit of the sweet pepperiness in the radishes. And when combined with pink lentils and a lemon vinaigrette – it’s a perfect salad for hot weather.

grilled radish salad

Grilled Radish, Greens and Lentil Salad
Grilled Radish, Greens and Lentil Salad
Votes: 1
Rating: 5
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Rate this recipe!
Nutrition Facts
Grilled Radish, Greens and Lentil Salad
Amount Per Serving
Calories 248 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 1114mg 46%
Potassium 349mg 10%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 2g
Protein 12g 24%
Vitamin A 8%
Vitamin C 9%
Calcium 2%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish, Sides
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 cup pink lentils
  • 3 cups vegetarian broth
  • 10 large radishes with greens attached
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon sea salt lightly crushed
  • 2 teaspoons lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Course Main Dish, Sides
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 cup pink lentils
  • 3 cups vegetarian broth
  • 10 large radishes with greens attached
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon sea salt lightly crushed
  • 2 teaspoons lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Grilled Radish, Greens and Lentil Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Nutrition Facts
Grilled Radish, Greens and Lentil Salad
Amount Per Serving
Calories 248 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 1114mg 46%
Potassium 349mg 10%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 2g
Protein 12g 24%
Vitamin A 8%
Vitamin C 9%
Calcium 2%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Rinse the lentils in a strainer and pick out any loose debris. Place the lentils in a medium saucepan with the broth. Bring to a boil and reduce heat to medium-low heat. Cook for 8-10 minutes. Toward the end of cooking, taste test them every minute or so. Pink lentils are very easy to overcook, and you want them to have a little bit of body left.
  2. Drain the lentils in a colander, and run them under cold water.
  3. Preheat grill to medium heat. Trim greens off of radishes. Halve them lengthwise, and toss in a bowl with 1 tablespoon of olive oil and the sea salt. Place on grill and cook for 3 minutes. Flip and cook for 2 minutes more.
  4. Place the greens in the same bowl with leftover olive oil/sea salt mixture. Toss well to coat. Grill for 2 minutes and turn. Cook for an additional 2 minutes, or until the greens are wilted. Remove from grill and set aside to cool.
  5. In a small bowl whisk together remaining olive oil, lemon juice, mustard, kosher salt and pepper.
  6. Roughly chop the cooled greens and toss together with the cooked lentils and radishes. Drizzle with vinaigrette.
  7. Serve at room temperature, or cool for 1 hour before serving.
Recipe Notes

Calories per serving: 290

Fat per serving: 9.6g

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