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Crunchy, fresh and juicy! Learn how to make your own garlic vinaigrette to go with this Radish Lettuce Recipe.

Whole Food Plant Based Radish Lettuce Salad with Garlic Vinaigrette Recipe

Course: Salad, Snacks, Course 1 (Raw Dish) for Lunch & Dinner Meals
Cuisine: Italian Recipe
Prep Time: 20 minutes
Passive Time: 30 minutes
Servings: 4 People

INGREDIENTS

2 Radishes
2 slices Beetroot
2 cups Lettuce mixed (except iceberg lettuce)
1 tsp Almonds
1 sprig Mint Leaves

For Garlic Vinaigrette

¼ cup Apple Cider Vinegar
1 tsp Raisins
4 cloves Garlic
1 tsp Green Pepper OR ½ tsp Black Pepper Powder
2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)

INSTRUCTIONS

1. Wash radish and peel off only black spots. Do not remove the entire peel. Slice thinly using a mandolin or sharp knife.
2. Roughly chop or tear lettuce leaves into large pieces. Chop beetroot slices into large pieces.

How to Make Garlic Vinaigrette

1. Peel and chop garlic into small pieces.
2. Chop raisins and green pepper into pieces.
3. Mix all ingredients for garlic vinaigrette together. Marinate for 30 minutes.

How to make Radish Lettuce Salad with Garlic Vinaigrette

1. Just before serving. pour garlic vinaigrette over chopped radish and lettuce.
2. Mix well. Garnish with mint leaves and almonds. Serve fresh!

Plant Based Chef Pro Tips for Best Radish and Lettuce Salad with Garlic Vinaigrette Recipe

1. Marinate vinaigrette for longer to get a well-blended taste.
2. Mix in vinaigrette just before serving, otherwise the salad tends to become soggy.

Nutrition Science Highlights for Radish and Lettuce Salad with Garlic Vinaigrette Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!
3. Why raw dishes at meals? Every meal we consume has an immediate, measurable effect on the antioxidant capacity of our blood. Consuming raw fruits, vegetables, herbs, and spices at every meal can help us always have a positive blood antioxidant response to our meals. This is perhaps why every traditional Indian meal began with fruits and salads (kosambari / kosumalli)