Butter Lettuce & Spring Radish Salad #SundaySupper

radish salad | Hardly a Goddess

Yum. This is all I want to eat this week. So light. So pretty. Actually I want an ice cream sundae, but for salad, this is a good one!

It has a really nice herb and honey dressing, that is so great with the peppery radishes. It is easy to assemble, but you need to get all the parts ready first, and then put them together in the end. It’s not your average garden salad- its special something are these beauties:

radish salad | Hardly a Goddess

For the salad, you just need to chop the radishes into matchsticks. At least that is how I prefer them. You can certainly cut them into coin-shapes if that is your bag, but here is how I cut mine:

radish salad | Hardly a Goddess

The recipe calls for 2 cups of radishes. That may seem like a lot, but to be honest, when you cut them this way, the radish stands out but doesn’t dominate the salad. Keep the measurements! You won’t be sorry! This is the recipe for the rest:

Butter Lettuce & Spring Radish Salad #SundaySupper

This is a delicious and herby salad, full of color and a tart dressing. Perfect for Spring!


  • 1 head of butter (Boston) lettuce
  • 3 scallions, chopped
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh parsely
  • 2 cups radishes, sliced into sticks (see the pic above)
  • 1 cup green beans
  • 6 ounce jar of marinated artichokes, drained (reserve the liquid)
  • 3 TBSP sliced almonds
  • For the dressing
  • 1/4 cup of reserved artichoke marinade
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. honey
  • 1 tsp. dijon vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dried tarragon


You need one large bowl ready and waiting for all the goodies.

Wash and dry your lettuce. Set aside.

You need to blanch the beans: In a small pot, boil the beans for 3 minutes and then drain and submerge into cold ice water. Drain when cooled. Chop into small pieces.

Slice the radishes into matchsticks.

Drain the artichokes, reserving the juice for the dressing. Set this aside. Slice the artichokes in quarters and set aside.

Toast the almonds: Heat a small non-stick pan to medium heat. Add the nuts, letting them brown just slightly, but watch they don't burn. Set aside.

Make the dressing: In a bowl whisk all the dressing ingredients until fully combined.

To assemble the salad, add your butter lettuce,scallions, beans, artichokes, radishes, herbs, and green beans. Just before serving, add the dressing and the nuts. Toss until the dressing lightly coats the salad- take care not to drench it in dressing. Serve.


I know 2 cups of radishes seems like a lot, but fresh radishes are so good with this tart dressing! If you don't love honey, just use plain white sugar.


If you want to pack this salad to go somewhere, just don’t dress it with the dressing or the nuts until just before serving. It will stay crisp and tastes way better this way! For some more beautiful Springtime recipes check them out, and I do have to say “Thank you” to hosted by Renee from Renee’s Kitchen Adventures for hosting this awesome line-up:




Main Dish:

Side Dish:


Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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43 thoughts on “Butter Lettuce & Spring Radish Salad #SundaySupper

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  9. reneeskitchenadventures

    Barrie, this looks really delicious! I love butter lettuce and I’ve grown really fond of radishes! This salad would be perfect on my table today!

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