Easy Lettuce Radish Salad with Lemon Vinaigrette is about as simple and refreshing as a salad gets. Crisp romaine, crunchy radishes and cool cucumbers come together with a bright lemon dressing for a light, versatile side or quick lunch. This salad is fresh, fast to prepare and pairs well with chicken, fish or grain bowls.
Lettuce Radish Salad Recipe
This crisp salad goes beautifully with simple grilled or baked proteins. Try it alongside baked chicken tenderloins, roasted drumsticks or oven-roasted salmon for a light, balanced meal. The bright lemon vinaigrette is a healthier alternative to mayonnaise-based dressings and highlights the fresh flavors of the vegetables.
Lettuce Radish Salad Ingredients
The ingredient list is short and the salad comes together with minimal effort. For four servings you will need:
- Romaine lettuce – 1 large head (or 2 small heads), chopped into bite-sized pieces
- Cucumbers – 4 small cucumbers thinly sliced (or 1 English cucumber), peeled if desired
- Radishes – 10–11 radishes (about 1 bunch), trimmed and thinly sliced
- Fresh chives – 1/2 cup finely chopped (green onions may be substituted)
- Lemon vinaigrette – extra virgin olive oil, freshly squeezed lemon juice, fine salt and ground black pepper; lemon zest is optional for extra brightness
How to Make the Lemon Vinaigrette
The lemon vinaigrette is quick to whisk together and only requires a small bowl or measuring cup and a spoon. It’s light, tangy and complements the crunchy vegetables.
- Combine 3 tablespoons extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon fine salt and 1/8 teaspoon ground black pepper in a small bowl.
- Stir well and let the mixture sit briefly so the flavors marry. If you like extra tang, add a little lemon zest.
How to Make Lettuce Radish Salad
- Rinse all vegetables and pat them dry with paper towels.
- In a medium salad bowl, combine the thinly sliced cucumbers, thinly sliced radishes and the chopped chives. Using a mandoline for even, thin slices makes preparation faster and more uniform.
- Add the chopped romaine lettuce and gently toss the vegetables to distribute them evenly.
- Drizzle the lemon vinaigrette over the salad and toss gently until everything is lightly coated. Alternatively, serve the dressing on the side so each person can add as much as they prefer.
Can I Make Lettuce Radish Salad in Advance?
Yes. You can prepare both the salad and the vinaigrette 3–4 hours ahead of time. Keep them separate until just before serving to preserve crunch and freshness. Store the vinaigrette in a small jar and shake before using if it separates. For the salad, layer the cucumbers on the bottom of the bowl, radishes in the middle and lettuce on top to help the greens stay crisp.
Benefits and Uses of Romaine Lettuce
Romaine lettuce is a sturdy, crunchy green that works well in many salads and dishes. It’s low in sodium and provides vitamins and minerals such as vitamin A, vitamin C, vitamin K and folate. Romaine’s firm leaves make it ideal for salads, lettuce wraps or even brushing with olive oil and grilling for a smoky side.
As with all produce, choose the freshest romaine you can find and wash it thoroughly to remove any dirt. Pat dry before chopping to avoid diluting the vinaigrette.
Variations and Serving Ideas
- Add feta or goat cheese for a creamy contrast to the peppery radishes.
- Toss in toasted seeds or nuts for extra crunch and texture.
- Mix in cooked grains like quinoa or farro to make the salad more substantial.
- Serve as a side with roasted chicken, grilled fish or mashed potatoes for a complete meal.
More Crisp and Crunchy Salad Recipes
If you enjoy fresh, crunchy salads, try other simple combinations like crisp cucumber salad, an all-veggie mixed salad, a broccoli-cauliflower-cucumber mix, or a cucumber-radish salad. These quick salads pair well with weeknight dinners and add bright, healthy variety to your meals.
Lettuce Radish Salad with Lemon Vinaigrette — Recipe Summary
Ingredients
- 1 large romaine lettuce (or 2 small heads), chopped
- 4 small cucumbers (or 1 English cucumber), thinly sliced
- 10–11 radishes (1 bunch), thinly sliced
- 1/2 cup fresh chives, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice (about 1/2 lemon)
- 1/2 tsp fine salt
- 1/8 tsp ground black pepper, or to taste
- Lemon zest from 1/2 lemon (optional)
Instructions
- Rinse and dry all vegetables.
- Make the vinaigrette: whisk together olive oil, lemon juice, salt and pepper; set aside.
- In a bowl, combine sliced cucumbers, sliced radishes and chopped chives.
- Add chopped romaine, drizzle with vinaigrette and toss gently to coat. Serve immediately or keep dressing on the side.
Recipe originally published in February 2017 and updated with new photos and tips. This straightforward salad is an easy way to add fresh vegetables and bright flavor to your table.