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Mediterranean Crunchy Radish Salad On A Glass Serving Plate Adorned With A Carved Radish Rose And Two Flowers Carved From Peppers With The Kosher Create Sun Logo On The Upper Right Side.

Mediterranean Crunchy Radish Salad

Kosher Create
Follow this Mediterranean Crunchy Radish Salad Recipe to enjoy a delicious gluten-free and vegan salad. With its vibrant colors and refreshing flavors, this salad is a great appetizer or side dish. Enjoy!
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 5 People

Equipment

  • Cutting Board
  • Baking Sheet
  • Baking Tray (for baking the sunflower seeds)
  • Large Bowl (for mixing the salad)

Ingredients
  

Salad Addition

  • ½ cup Raw Sunflower Seeds (to sprinkle on the ready salad)

Salad Base

  • 2 cups Small Radishes (whole - before slicing them)
  • 2 ½ cups Long Yellow Sweet Peppers (2 ½ cups measured after slicing - approximately 2 or 3 peppers) 
  • 1 cup Fresh Parsley Leaves (measured after diced - a bunch of parsley with the stem removed)

Dressing

  • ½ cup Fresh Lemon Juice
  • 1 teaspoon Fresh Lemon Rind
  • 4 tablespoons Olive Oil
  • ¼ teaspoon Ground Black Pepper
  • 1 ½ teaspoons Salt (adjust to taste and health requirements)

Instructions
 

Gather The Ingredients

  • Gather the ingredients for the salad.
    Mediterranean Crunchy Radish Salad Ingredients Spread On A Table With Sesame Seeds In A Small Bowl In The Middle And The Kosher Create Sun Logo In The Upper Right Side..

 Prepare The Sunflower Seeds

  • Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
  • Line a baking tray with a baking sheet.
  • Scatter ½ cup of raw sunflower seeds on the baking sheet and bake for 15 minutes. Set aside and let cool.
    A Closeup Of Baked Sunflower Seeds.

Prepare The Salad Base

  • Wash the radishes well and cut off the stems. Drain and dry well.
  • Thinly slice the radishes into circles and place them into a large bowl.
    Closeup Of Thinly Sliced Radishes Into Circles.
  • Wash the sweet peppers well.
  • Cut off the stem and remove the seeds. Keep the pepper whole.
  • Thinly slice the peppers into circles.
    Closeup Of Thinly Sliced Sweet Peppers Into Circles.
  • Wash the circles and remove any remaining seeds. Drain and dry well.
  • Add the prepared peppers to the radishes in the large bowl.
  • Remove the stalks from the parsley. Bunch the parsley leaves together.
  • Thinly dice the parsley leaves and measure 1 cup.
    Closeup Of Diced Parsley Leaves.
  • Add the diced parsley to the sliced radishes and sweet peppers.

Prepare The Dressing And Create The Salad

  • Mix the ingredients of the dressing in a small bowl.
  • Add the dressing to the salad base and toss until well blended
  • Sprinkle the pre-prepared baked sunflower seeds and gently toss them into the salad.

Notes

The salad yields 5 1/2 cups after it settles in the refrigerator.
Keyword Dairy Free, Gluten Free, Healthy Salad, Long Sweet Peppers, Mediterranean Salad, Radish, Vegan