Radish Salad with Yogurt Dill Dressing

Story by Holly
Radish Salad with Yogurt Dill Dressing
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About a year ago I had been slaving away on a weeknight, busily and lovingly creating a meal for my family to enjoy together. My husband came home and apologetically said five little words that at the time frustrated and discouraged me; “I’m not really that hungry.” He explained that he had a late lunch meeting that day and a few hours later here I was offering a 3 course meal to a still full belly. After going into way too many details about the effort it took me to prepare that particular dinner (and plenty of attitude thrown in), I calmed down and we decided to redefine what our weeknight dinners looked like. I would take a break from cooking such elaborate meals, and he would try to do a better job communicating when he’d be coming home satiated. The more I worked it over in my head, the more sense it made. We have young kids who prefer their dinners to resemble a toddler smorgasbord. A plate with some chicken in one corner, avocado, apples with almond butter and some sort of simple carb. I realized that at the current stage our family was in, I was going to a lot of trouble to provide my husband and I elaborate meals when it wasn’t always necessary or practical.


This salad is also the perfect accompaniment to a great piece of salmon or roasted chicken.

Radish Salad with Yogurt Dill Dressing

I started making simple, smaller meals for those nights we don’t have company, and I haven’t looked back since. Most of the time if I want to be adventurous or try a new recipe I end up just making that one thing, that way it doesn’t get too fussy. Tacos, no sides. A really good pot of soup served only with a baguette, or lately a salmon burger with caramelized onions, dill havarti and a slice of tomato, but nothing else. No longer do I make a main dish with two sides. Who has time for that anyways? I’m loving this new found freedom and all that extra time!

One of our favorite go to’s in this year of simple meals has been a great salad. I’ve been pairing radishes (Natalie has them growing by the dozen these days) with light and refreshing cucumber and avocado (always any excuse to eat as much avocado as possible). To make it a complete meal and a little more interesting, we thought up adding crunchy chickpeas. Not only do they add a little extra bite, they also provided some much needed protein and a little kick of heat. Our kids also love them and thoroughly enjoy their adapted bento box style dinner of cucumber, roasted chickpeas, avocado and maybe a few chunks of chicken or toasted bread. Everyone is happy and it didn’t take me hours. That’s what I call winning! Have a bigger appetite? Sometimes we do, too (yes, even my husband). This salad is also the perfect accompaniment to a great piece of salmon or roasted chicken. We’re sure you’ll love it as much as we do, regardless of whether it’s a main or a side.

Radish Salad with Yogurt Dill Dressing
Radish Salad with Yogurt Dill Dressing

Radish Salad with Yogurt Dill Dressing

Serves 6

Ingredients

1 head butter lettuce
6 radishes, thinly sliced
1 english cucumber, thinly sliced
1 large avocado, cut into wedges
1 can chickpeas
2 tsp olive oil
1/2 tsp sea salt
1/2 tsp smoked paprika

Yogurt Dill Dressing

3/4 cup plain greek yogurt
1/2 lemon, juiced
1 tbsp apple cider vinegar
1 tbsp fresh dill, minced
1/2 tsp sea salt
1/2 tsp course ground pepper

Method

  1. Preheat oven to 400° F.
  2. Drain and rinse chickpeas. We popped the peels off, but you could skip this step if you want to save time. Place the chickpeas onto a parchment paper lined rimmed baking sheet and toss with olive oil, sea salt and paprika. Roast chickpeas in oven for 40 minutes. After 40 minutes take them out of the oven and let them rest for 10 minutes. Place them back into the oven for 10-15 minutes longer until crunchy.
  3. Combine all ingredients for the dressing in a small bowl. Refrigerate until ready to use.
  4. Place lettuce on a platter, spread radishes, cucumber and avocado evenly over lettuce. Pour desired amount of dressing over entire salad. Sprinkle with roasted chickpeas.
  5. We love Wake The Wolf’s method of roasting chickpeas so much, we used the same recipe with no adaptations! Check it out here!