While you are probably familiar with radishes as a root vegetable, did you know that the entire plant is edible? Radish leaves when young and tender are great for salads and on sandwiches. The older textured leaves are better blended into sauces, dressings or smoothies. Radish greens are a good source of vitamin A, vitamin C and Calcium. Amp up your greens game by adding this versatile and nutrient dense vegetable to your diet!
This recipe is part of our Zero Waste Cooking series created by our 2020 nutrition intern Jessica Bruggens.
Radish Leaf Green Goddess Dressing
- 1 large avocado
- 1 cup radish leaves
- 2 clove garlic
- 2 tablespoon of lemon juice
- 1 ½ teaspoons maple syrup
- 1 teaspoon dried basil or 5-8 leaves fresh basil
- Salt to taste
- Water to thin
Add all ingredients and ½ cup of water to a blender and blend until smooth. Add more of any of the ingredients to taste. Slowly add more water to thin to desired consistency.
Serve immediately on salads or as a dip or keep in the refrigerator for up to 5 days.