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five easy and delicious recipes

22 mayo, 2021

Habitually we call them radishes to distinguish this root from its older brothers, although there are also different sizes of this vegetable. Currently they are grown in greenhouses all year round, but it is in spring and early summer when their season shines, in time to refresh our dishes with the rise in temperatures.

Radishes can be consumed directly raw, well washed, taking advantage of the crunchy texture that they exhibit when very fresh. They are therefore a very healthy snack to snack anywhere, but we can also incorporate them into many dishes. Obviously their most frequent destination will be salads, although it is not a bad idea to grill them, sauté them or incorporate them into creams.

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With about a 95% water contentRadishes have very few calories and are a good supplement to the diet to maintain hydration in summer. Rich in fiber, vitamins and minerals, they stand out above all for their content of vitamin C, folates and potassium.


In addition to eating them as is, we can cut them into halves or quarters, very thinly laminate, chop or grate, to play with the different textures when adding them to salads and other dishes. It is a good garnish for creams and cold soups -for example, gazpacho or salmorejo- and they are part of the repertoire of crudités that we can use to take any hummus, guacamole or tzatziki.

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Five light recipes with seasonal radishes

Broad beans with radishes and belly

Broad beans
  • Ingredients. 500 g of fresh beans with pods or 100 g shelled (or preserved or frozen version), 4-5 radishes, 50 g of tuna belly, chives, black pepper, a pinch of lemon juice, salt and virgin olive oil extra.
  • Elaboration. Carefully remove the beans from the pods if they are fresh. Put water to boil in a saucepan and blanch them for just 1 minute, a little less if they are very small and a little more if they are especially large. Drain quickly and cool with very cold water. Wash the radishes well and cut the stem. Laminate into very fine pieces. Mix with the beans and arrange in a container. Open a canned belly, drain the oil and arrange a portion topping the vegetables. Beat a tablespoon of olive oil with a splash of lemon juice, black pepper and salt, and season to taste. Garnish with a little chives.

Complete recipe | Recipe of fresh broad beans with radishes and belly

Iceberg lettuce salad with radishes and feta cheese

Feta salad
  • Ingredients. 1 iceberg lettuce, 100 g of feta cheese, 3 radishes, 1 small onion, half a cup of mayonnaise, 1 tablespoon of sherry vinegar, 1 tablespoon of lemon juice, a few drops of tabasco, 1 tablespoon of extra virgin olive oil, salt and pepper.
  • Elaboration. Mix the mayonnaise with the vinegar, lemon juice, oil, salt, ground black pepper and tabasco. We rectify until it is to our liking, with a mild spicy point. If the sauce is too thick we can add a little water to lighten it. Cut the washed iceberg lettuce into slices or rather large pieces and put it in a large bowl, add the radishes cut into very thin slices, the onion in thin strips and the feta cheese also in slices. We spread the sauce on top and serve

Complete recipe | Iceberg lettuce salad with radishes and feta cheese

Rosemary roasted radishes

  • Ingredients. 300 g of radishes, 2 cloves of garlic, 2 sprigs of fresh rosemary, 1 lemon, 50 ml of white wine, extra virgin olive oil, ground black pepper, salt.
  • Elaboration. Preheat the oven to 200º C and prepare a source. Wash the radishes well and cut the peduncle – although the small leaves are edible. Cut into quarters or in half. Place them in the pan and drizzle with a drizzle of extra virgin olive oil, lemon zest and a little wine. Add the rosemary -we can use a couple of tablespoons dry- and season, incorporating the unpeeled garlic cloves. Bake for about 25-30 minutes, stirring the pan halfway through and adding a little more wine, if desired. Watch towards the end of cooking and remove when they are at the desired point.

Complete recipe | Rosemary roasted radishes recipe

Baby spinach, radishes and tuna salad

  • Ingredients. 100 g of fresh spinach 6 quail eggs, 6 fresh radishes, 50 g of tuna in olive oil, salt, extra virgin olive oil and apple cider vinegar.
  • Elaboration. Cook the eggs in boiling water with a pinch of salt for 5 minutes after the water starts to boil. We drain and reserve. We wash and dry the spinach very well. If we have a centrifuge, this is the time to use it. We put a few grains of salt on the serving tray at the base. We place a bed of spinach on top, on top of thin rings of radishes. We carefully peel the eggs, cut them in half, and add them to the salad. We drain all the oil from the tuna and add small cubes distributed. Make a vinaigrette with salt, extra virgin olive oil and apple cider vinegar to taste and reserve to dress just when you eat the salad.

Complete recipe | Baby Spinach, Radishes and Tuna Salad Recipe

Raita or creamy yogurt salad with radishes, spinach and cabbage

  • Ingredients. 250 g of creamy plain yogurt, 1 teaspoon of salt, 1 teaspoon of ground cumin, 1/2 teaspoon of cumin, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of granulated garlic, 6 radishes, 1 large leaf kale, 1 bunch of spinach sprout leaves, 1 tablespoon of chopped parsley, 1 teaspoon of chopped chives, 1 teaspoon of chopped coriander, 15 ml of lemon juice and its zest, sweet or hot paprika, 20 ml of oil of extra virgin olive, black pepper and salt.
  • Elaboration. Drain the yogurt from the whey to make it creamy and arrange in a bowl or salad bowl. Beat a little with a few rods. Wash the radishes, cut the stems if they are present and chop or grate very finely. Wash and chop the herbs, cabbage and spinach well. Toast the cumin, mustard and garlic in a frying pan without oil over moderate heat, taking care not to burn them. Add to the yogurt, season and mix. Add the vegetables, the lemon juice and a little zest, a tablespoon of extra virgin olive oil and mix very well. Test the salt point and correct if necessary. Add a drizzle of oil and a little paprika.

Complete recipe | Raita or creamy yogurt salad with radishes, spinach and cabbage. Healthy recipe

Photos | Pixabay