In the spring and summer period, nutritionists recommend leaning on salads made from fresh seasonal vegetables. In autumn and winter, they can be replaced by root vegetable dishes. Radish salads are a good alternative.
The benefits of radish salads
Radish has a lot of benefits, and this applies to absolutely all of its varieties. White, pink, black and green roots are equally useful: they contain vitamins B1, B2, C, as well as magnesium, potassium, calcium, organic acids, phytoncides. Regular inclusion of radish dishes in the diet will improve appetite, gastrointestinal tract function, digestion, and prevent swelling.
This root vegetable can be marinated, stewed, and a soup based on it. However, many nutritionists agree that it is best to consume fresh radish in the form of salads. To make them more satisfying and nutritious, you can add an egg to them.
Radish, egg and potato salad
To prepare this dish you will need:
- 1 radish;
- 6 potatoes;
- 2 eggs;
- 4 pickles;
- 4 tbsp. l. mayonnaise;
- salt and black pepper to taste.
Rinse and boil the potatoes in their skins. Peel and cut the vegetable into medium slices. Boil the eggs, peel them and chop finely. Chop the pickles into small slices. Do the same with the radish.
Combine all prepared ingredients, pepper a little and add mayonnaise. Mix everything. Instead of mayonnaise, you can safely use sour cream. It will perfectly soften the sharpness of the radish in the salad. If desired, the dish can be decorated with fresh herbs.
Radish, egg and mushroom salad
To prepare this salad, you will need:
- 1 radish;
- 1 onion;
- 200 g of pickled mushrooms;
- 3 tbsp. l. vegetable oil;
- 2 eggs;
- salt to taste.
Rinse and peel the radish. Cut it into strips and cover with cold water for 15 minutes. Mushrooms must also be cut into strips. Boil the eggs and cut them into small pieces.
Fry the radish in vegetable oil for 5 minutes, let it cool. Place the radish and mushrooms in a bowl, season with salt, oil the salad and stir. Garnish the dish with sliced onions into thin rings.
Radish, egg and chicken salad
To prepare this hearty salad, you must:
- 1 radish;
- 300 g chicken fillet;
- 2 eggs;
- sour cream or mayonnaise for dressing;
- vegetable oil for frying;
- pepper and salt to taste.
Boil the chicken fillet until tender. This usually takes 20-25 minutes. Peel and coarsely grate the radish. For this dish, it is better to choose a green radish.
Chop the onion into small cubes and fry in vegetable oil until browned.
Combine all ingredients in one container. Season with salt and pepper to taste. Season the salad with sour cream or mayonnaise. Mix everything and serve.
