Baby Spinach with Radishes and Lemon Caper Dressing

This recipe is a great way to use up all those radishes you've been collecting from your garden. The bright green and purple colors make this salad as pleasing as it is nutritious. It's simple, refreshing, and perfect for spring!

This is a salad to serve as a healthy appetizer before a meal, a quick lunch, or a late-night snack, whatever your soul desires. Like most salads, it’s simple, super easy to make, and in no time you have a healthy, nutrient-filled addition to your daily diet. The main ingredients are easily available and in season for a relatively long time.

The lemon caper sauce is a simple but elegant dressing that too, is made in no time. You can however substitute it with any other dressing, such as parsley or vinaigrette. Of course, if needed you can skip the garlic – the dressing is good enough even without it. In a well-sealed container, this dressing will last in the refrigerator for a week or so, thus you may want to prepare a double dose. It is extremely delicious also on avocados, tomatoes, or even boiled potatoes.

Baby Spinach with Radishes and Lemon Caper Dressing

Difficulty: Beginner Prep Time 20 min Cook Time 10 min Total Time 30 mins Best Season: Summer


The key to making the most of this dish is using fresh spinach leaves, which can be found at any grocery store year-round. Add some salt and pepper if desired before serving. This recipe makes four servings so invite some friends over or enjoy on your own! You'll have enough leftovers for lunch tomorrow too :)





  1. Dressing:

    If capers are salty place them in a sieve and rinse them under cold water first. Also, if too large, chop them roughly. Chop or press the garlic if you decide to use it. Combine all ingredients in a food processor and whiz until smooth.

  2. Salad:

    Wash baby spinach, radishes, and cucumbers and dry them well. Cut up the cucumbers and radishes into thin slices. Combine them in a large salad bowl and toss gently. Add the dressing and gently mix once again.

    Divide and plate the salad into 4 plates and you’re done. Sprinkle with the zest and serve.

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