How long does it take to make Radish Microgreen Salad with Citrus Vinaigrette?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 29, 2026
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Radish microgreens are best added fresh as a finishing ingredient. A refreshing salad that combines the peppery flavor of radish microgreens with citrusy dressing, embodying the essence of seasonal ingredients from LENOIR.
This recipe takes approximately 20 min total.
Radish microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
4 cups mixed greens
1 cup radish microgreens
1/2 cup sliced cucumber
1/4 cup grapefruit segments
1/4 cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
In a large bowl, combine mixed greens, radish microgreens, cucumber slices, grapefruit segments, and walnuts.
In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve chilled or at room temperature for a refreshing meal.
Garnish with extra radish microgreens if desired.
Radish microgreens, including Rambo and daikon varieties, are known for their peppery flavor and vivid color contrast. They are commonly studied among spicy brassica microgreens for their antioxidant pigment content and culinary versatility as a plate garnish.
• Radish microgreens have been examined for anthocyanin content, particularly in red-pigmented varieties like Rambo Radish.
moderate evidence• Peppery heat intensity varies by variety, harvest timing, and growing conditions.
strong evidence• Raw finishing use of radish microgreens preserves both color and flavor volatiles that degrade with cooking.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017