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Pickled Radish Salad with Zucchini, Blackberries and Lamb's Lettuce - FoodEverest.com


Radishes (halved) – 40 g

Cucumbers (sliced) – 30 g

Zucchini (strips) – 30 g

Rice vinegar – 30 g (2 tablespoons)

Blackberries (halved) – 20 g

Lamb’s lettuce – 20 g

Honey – 10 g (1 teaspoon)

Roasted sesame seed oil – 2 g (1/3 teaspoon)

Low-sodium salt – 2 g (a pinch)

Poppy seeds – 2 g (1/2 teaspoon)


  1. Slice zucchini into strips with a peeler.
  2. Combine honey, rice vinegar, roasted sesame seed oil and salt in a pot, heat the mixture constantly stirring. Let it cool, add the radishes cut in halved and pickle for 10-12 min.
  3. Combine all the ingredients in a serving plate and spice up with a dressing.

We recommend the roasted pumpkin seeds and basil pesto dressing!

Nutrition facts, per serving
Calories (kcal) 87
Protein (g) 2
Fat (g) 3.2
Saturated fatty acids (g) 0.4
Carbohydrates (g) 14.5
Sugars (g) 9.8
Dietary fiber (g) 3.2
Sodium (mg) 794
Cholesterol (mg) 0


Calculated With: caloriesfinder.com