If you like tender radish leaves, you may add some to this spring salad. Radishes are very tasty when mixed with tangy yogurt dressing. The salad also contains a boiled egg for more nutrition; cubes of roasted chicken breast can also be added to the recipe.
- 2 bunches fresh radishes
- 100 mL Greek yogurt
- 3 tablespoons mayonnaise
- A dash of pepper
- A dash of salt
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- 3 green onions
- 3 boiled eggs
Boil the eggs for 10 minutes and then cool. Peel and cut into four wedges.
Wash the radishes and cut them into slices. Set aside a handful of tender leaves.
Slice up the onions and the radish leaves.
Mix the Greek yogurt with 3 tablespoons of mayonnaise, salt and pepper, grated garlic and vinegar.
In a bowl, mix the radishes, the onions, the radish leaves and the dressing. Serve the salad with the egg on top.