In the spring-summer period, nutritionists recommend leaning on salads made from fresh seasonal vegetables. In autumn and winter, they can be replaced by root vegetables. A good alternative would be radish salads.
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The benefits of radish salads
Radish has many benefits, and this applies to absolutely all its varieties. White, pink, black and green root vegetables are equally useful: they contain vitamins B1, B2, C, as well as magnesium, potassium, calcium, organic acids, volatile. Regular inclusion of radish dishes in the diet will improve appetite, digestive tract function, digestion, and prevent swelling.
This root vegetable can be pickled, stewed, cooked soup based on it. However, many nutritionists agree that it is best to use fresh radish in the form of salads. To make them more nutritious and nutritious, you can add an egg to them.
Radish, Egg and Potato Salad
To prepare this dish you will need:
- 1 radish;
- 6 potatoes;
- 2 eggs;
- 4 pickles;
- 4 tbsp. l mayonnaise;
- salt and black pepper to taste.
Rinse and boil the potatoes in their skins. Peel and cut the vegetable into medium slices. Boil the eggs, peel them and finely chop. Chop pickles in small slices. Do the same with radish.
Combine all the prepared ingredients, pepper a little and add mayonnaise. Mix everything. Instead of mayonnaise, you can safely use sour cream. She perfectly softens the radish in the salad. If desired, the dish can be decorated with fresh herbs.
Radish, Egg and Mushroom Salad
To make this salad, you will need:
- 1 radish;
- 1 onion;
- 200 g of pickled mushrooms;
- 3 tbsp. l vegetable oil;
- 2 eggs;
- salt to taste.
Rinse and peel the radish. Cut it into strips and fill it with cold water for 15 minutes. Mushrooms must also be cut into strips. Boil the eggs and cut them into small pieces.
Fry the radish in vegetable oil for 5 minutes, let it cool. Put the radish and mushrooms in a bowl, salt, season the salad with oil and mix. Garnish the dish with onions, cut into thin rings.