Strawberry-Radish Salad with Creamy Lemon Dressing Recipe

Strawberries: Fresh and sweet, they add a burst of flavor and color to the salad.

Radishes: Thinly sliced, they provide a crunchy and slightly spicy contrast to the strawberries.

Arugula: A leafy green with a peppery taste, adding a layer of complexity to the salad.

Greek yogurt: Thick and creamy, it forms the base of the dressing, adding richness.

Lemon juice: Freshly squeezed, it adds a bright and tangy flavor to the dressing.

Olive oil: Adds a smooth texture and richness to the dressing.

Honey: Provides a touch of sweetness to balance the tanginess of the lemon juice.

Dijon mustard: Adds a bit of heat and depth to the dressing.

Salt: Enhances the flavors of the salad and dressing.

Pepper: Adds a bit of spice and balances the sweetness of the strawberries.

When preparing the strawberries and radishes, make sure to slice them uniformly to ensure even distribution of flavors and textures throughout the salad. For the dressing, whisking the greek yogurt with the other ingredients until smooth will create a creamy consistency that coats the salad ingredients well. Adding the lemon juice gradually while whisking can help to prevent the yogurt from curdling and ensure a well-emulsified dressing.

• sliced strawberries - Substitute with sliced raspberries: Raspberries provide a similar sweet and tart flavor profile.

• thinly sliced radishes - Substitute with thinly sliced jicama: Jicama offers a similar crunch and mild flavor.

• arugula - Substitute with baby spinach: Baby spinach has a similar texture and slightly peppery taste.

• greek yogurt - Substitute with sour cream: Sour cream provides a similar creamy texture and tanginess.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a comparable acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat content and mild flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• To keep your strawberry-radish salad fresh, store it in an airtight container in the refrigerator. The arugula may wilt slightly, but the flavors will meld beautifully.
• For the creamy lemon dressing, store it separately in a small jar or container. This prevents the salad from becoming soggy. Shake or stir well before using.
• If you plan to enjoy the salad over a few days, consider storing the strawberries, radishes, and arugula in separate containers. Combine them just before serving to maintain the best texture.
• The dressing can be refrigerated for up to 5 days. The salad ingredients, when stored separately, can last up to 3 days.
• Freezing the salad is not recommended as the strawberries and arugula will lose their texture and become mushy. However, you can freeze the dressing in an ice cube tray for up to 1 month. Thaw in the refrigerator and whisk before using.
• When ready to serve, toss the salad ingredients with the dressing just before eating to ensure a fresh and vibrant dish.

• First, separate the arugula from the rest of the salad. The greens can become wilted and unappetizing when reheated.
• Place the strawberries and radishes in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
• Heat on medium power for about 30 seconds to 1 minute. Check the temperature and stir halfway through to ensure even heating.
• Alternatively, you can reheat the strawberries and radishes in a skillet over medium heat. Stir frequently and heat for about 2-3 minutes until warmed through.
• Once heated, let the mixture cool slightly before adding back the arugula to maintain its fresh texture.
• If the creamy lemon dressing has thickened in the fridge, whisk in a small amount of lemon juice or olive oil to restore its consistency before tossing it with the reheated salad.

• Large mixing bowl: For combining the sliced strawberries, radishes, and arugula.

• Small mixing bowl: For whisking together the greek yogurt, lemon juice, olive oil, honey, dijon mustard, salt, and pepper.

• Whisk: To blend the dressing ingredients until smooth.

• Chef's knife: For slicing the strawberries and radishes.

• Cutting board: To provide a surface for slicing the strawberries and radishes.

• Measuring cups: To measure out the strawberries, radishes, and arugula.

• Measuring spoons: To measure the lemon juice, olive oil, honey, dijon mustard, salt, and pepper.

• Salad tongs: For tossing the salad with the dressing.

• Serving bowl: To present the salad for serving.

Pre-slice ingredients: Slice the strawberries and radishes in advance and store them in the fridge to save time.

Use a mandoline: A mandoline slicer can quickly and evenly slice radishes, saving you effort and ensuring uniformity.

Make dressing ahead: Whisk together the dressing ingredients and store in a jar. Shake well before using.

Batch prep: Prepare larger quantities of salad ingredients and dressing for multiple meals throughout the week.

Pre-wash arugula: Wash and dry the arugula ahead of time and store it in a salad spinner or airtight container.