Radish, Pea, Asparagus, Turnip Salad with Mint

I think of this as my spring-time Greek salad–chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.

 

Variations:

  • Mix and match your vegetables
  • Delicious herbs that you can add to suit your taste are parsley, tarragon, chervil, chives or any combo.
  • Substitute 1/3 cup toasted seeds or nuts for the feta.

 

Serves 4

 

1 bunch radishes, washed, trimmed and cut into chunks

2-3 Japanese salad turnips (Hakurei turnips), washed, trimmed and cut into chunks

1 spring onion or about 1/4 cup any onion you have, chopped

4-5 asparagus spears, washed and thinly sliced on the diagonal

1 cup snap peas, strings removed and cut into thirds

Handful of mint leaves, chopped (see variations)

A little fresh or dried thyme

Salt and freshly ground black pepper, to taste

1 tablespoon red wine vinegar

2 tablespoons olive oil

2-3 ounces feta, crumbled (see variations)

 

Put all the ingredients, except the feta, in a bowl. Toss well, taste and adjust seasoning with vinegar and/or salt or oil. Gently toss in feta and serve.

 

 

8 thoughts on “Radish, Pea, Asparagus, Turnip Salad with Mint”

  • Lebrie Rich says:

    I made this last night and it was delicious! Subbed roasted hazelnuts for the feta & didn’t have an onion and didn’t miss it… will definitely make again! This chopped salad is a great new format for familiar Spring veggies I love.

  • This was delish! I didn’t have turnips, and I briefly cooked the asparagus (still crunchy). We served black olives and avocado cubes on the side, which was a lovely complement.

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