By: Alex Liddy
I remember a boy in my fourth grade class who would always have a big bag of radishes to snack on and at the age of 10 all I could think was “who would ever eat those?” Now, over a decade later I can’t get enough of their crisp, peppery goodness. Radishes come in all different colors and shapes; the type found most often in stores here in the US is the small, round, red Cherry Belle radish. What makes radishes so great is how easy they are to grow, taking as little as one month to fully mature.
Radishes are consumed across the globe and are typically eaten raw in some type of salad. In addition to the bulb itself, the greens of the radish can also be cooked and consumed. The nutrient profile of a radish is pretty impressive for its tiny size. They are very low in calories, only about 20 calories per cup, and are a good source of fiber which makes them an ideal vegetable to incorporate into any diet. Radishes contain phytosterols, which have been shown to lower LDL cholesterol. They also contain vitamin C, an antioxidant that helps to prevent damage caused by free radicals – which may play a role in cancer and heart disease. Other important nutrients found in radishes include potassium, calcium, magnesium, phosphorus, and folate. So, the next time you’re at the grocery store, grab a bunch, slice them up and throw them into your salad. If you’re feeling a bit more ambitious, check out the recipe below! You can scale the recipe down or make it as is and eat it throughout the week.
Chipotle Chicken Tacos with Radish Salad
- 3 tablespoons finely chopped chipotles in adobo
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- 4 chicken cutlets
- 1 bunch sliced radishes and chopped radish greens
- 4 sliced scallion greens
- 2 tablespoons olive oil
- 1 ½ tablespoons lime juice
- 8 toasted flour tortillas
- Smashed avocado
Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.