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Side Dishes

Spinach-Radish Salad Recipe Is a Sweet + Crunchy Side That Preps in 20 Minutes

This salad features our easy honey-kissed dressing, which livens up tender greens and crunchy radishes

This Spinach-Radish Salad is toss-together terrific as it uses a homemade honey and citrus vinaigrette to dress up fresh salad greens. Radishes give this salad a nice peppery flavor and crunch. However, if you don’t have them on hand, you can use another crunchy veg like carrots instead.

Toasted sliced almonds are another standout ingredient that infuses the salad with a hint of nuttiness. The best part? You can buy them already toasted or place them in a dry pan over medium to brown for a few minutes. Frequently stir the almonds as they’re toasting in the pan so that they don’t burn. Afterwards, spread them in an even layer onto a plate and cool before using them as a salad garnish. One final tip is to prep and assemble this salad when you’re ready to serve it. Tossing the ingredients together too early could make the salad soggy instead of crisp and refreshing — which is how it’s meant to be enjoyed!


6 servings

Total Time

Prep Time


  • ¼ cup extra-virgin olive oil
  • 2 Tbs. lime juice
  • 1 Tbs. poppy seeds
  • 2 tsp. honey
  • 1 tsp. apple cider vinegar
  • 1 (5 oz.) pkg. baby spinach
  • 1 avocado, pitted, peeled, chopped
  • ½ cup sliced radishes
  • ¼ cup thinly sliced shallots
  • ⅓ cup sliced almonds, toasted


In medium jar with tight-fitting lid, combine oil, lime juice, poppy seeds, honey, vinegar, ½ tsp. salt and ¼ tsp. pepper. Seal with lid; shake vigorously until well blended.

In serving bowl, combine spinach, avocado, radishes and shallots. Drizzle dressing over salad; gently toss until evenly coated. Sprinkle with toasted almonds.


  • Calories: 195
  • Fat: 17 gram
  • Saturated Fat: 2 gram
  • Protein: 3 gram
  • Carbohydrate: 9 gram
  • Fiber: 4 gram
  • Cholesterol: 0 mg
  • Sugar: 3 gram
  • Sodium: 219 mg
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