Radishes are one of the few foods that I’ve just never been crazy about. I didn’t eat them much growing up and for some reason over the years I’ve developed a mental aversion to their being included in salads and other foods. However, when I saw this recipe on 101 Cookbook, I was inspired to give those radishes a second chance. I have made this salad on multiple occasions and each time I am pleasantly surprised at how quick, easy and flavorful it turns out
So, am I a radish convert you ask? Well, to be honest, I don’t think they will ever become my all-time favorite root vegetable. But, after doing some research on it’s medicinal properties, I have decided that the radish is one truly amazing food that definitely deserves a place on my table. Here is a list of the health benefits bestowed by the radish:
- Cancer fighting properties attributed to their high levels of folic acid, Vitamin C and anthocyanins.
- Promotes skin care benefits due to it’s high Vitamins C and B as well as it’s zinc and phosphorus. Some people have even used mashed radishes to aid dry skin or treat various skin disorders.
- Promotes urinary health by acting as a natural diuretic.
- Radishes contain sulphur-based compounds, which help to promote and regulate the production and flow of bilirubin and bile from the liver to the gallbladder and into the small intestine, thereby aiding in digestion, constipation, jaundice and other intestinal ailments. These properties make radishes an excellent detoxifying agent.
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp finely diced shallots
- Big pinch of salt and pepper
- 12-15 spears of asparagus, sliced into 1/4-inch sized pieces (cut on the diagonal)
- 1 medium head of broccoli, diced into small, bite-sized florets
- 5-6 radishes, rinsed and sliced very thin
- Zest of 1 lemon
- Combine olive oil, lemon juice, shallots, salt and pepper in a small bowl.
- Whisk vinaigrette ingredients together and set aside. (Feel free to add more salt, pepper or lemon, depending on taste).
- Wash vegetables and slice accordingly.
- Heat 1-2 tbsp of olive oil in a large saute pan on medium heat.
- Add asparagus and broccoli to the pan. Place lid on pan and cook for 2 min.
- Toss vegetables, replace lid and cook for an additional 2 min.
- Remove from heat. You want the vegetables to be bright green and still have a bite.
- Stir in the radishes and lemon zest.
- Pour on the vinaigrette and toss to incorporate evenly.
Nutrition: 1 serving, 120 calories, 5g carb, 10g fat, 2g protein, 1g sugar and 2g fiber
- Contractile effect of radish and betel nut extracts on rabbit gallbladder. Ghayur MN, Gilani AH.J Complement Integr Med. 2012 Jan 11;9(1):Article 3. doi: 10.1515/1553-3840.1587.
P.S. Look at my new developments…herb garden and FIG TREE!