Blood Orange and Black Radish Salad

Blood Orange and Black Radish Salad
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 156.2 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.1 g

View full nutritional breakdown of Blood Orange and Black Radish Salad calories by ingredient
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A lovely mix of sweet and sharp, nutty and warm

found at
A lovely mix of sweet and sharp, nutty and warm

found at

Number of Servings: 2


    2 Spanish Black Radish
    2 Blood Oranges
    1 tbsp fresh walnuts, finely chopped
    1/8 tsp freshly ground salt
    1/8 tsp freshly ground white pepper


Prepare the Oranges:
You need to segment the oranges. First you cut a slice from the top and bottom of the orange and then sit it on your board. Take a flexible knife and cut away the skin and pith from the orange - following the curve of the orange will help you make a clean cut. When each orange is free of pit, take a small knife and cut out the segments - you need to leave the membrane behind, all you want is the pure flesh.

Do the segmenting over a bowl so to collect the juice as you cut and when all the segments are free, squeeze the remnants in you hand to extract any other juice.

Prepare the Radish:
Wash the radish well to remove any dirt and then grate the radish.

Assemble the salad:
Add the grated radish to the orange segments and juice - season with a little salt and pepper and gently toss to combine. Let this sit in the fridge for a few hours before serving.

When ready to serve, sprinkle over with a little finely diced walnuts, you could also add some freshly shredded mint if you like.

Number of Servings: 2

Recipe submitted by SparkPeople user AWLASS.

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