Healthier living, one day at a time!

Asparagus and Radishes Salad with Mint

Prep Time

20 minutes

Prep Notes

Make this a complete meal by pairing this salad with roasted chicken and quinoa.

Cooking Time

5 minutes


2-4 servings


1 pound asparagus

1/2 tbsp butter or olive oil

4 ounces radishes (5 to 8 medium to large radishes)
1 tbsp extra-virgin olive oil
1 tsp rice vinegar
Sea salt and freshly-ground black pepper, to taste
1/4 loosely-packed cup fresh mint leaves, stems removed


  1. Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces.
  2. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 4-5 minutes, or until warmed through and tender but still crisp.
  3. Alternately, you can steam the asparagus.  Place cut asparagus in steamer basket and steam for 5-8 minutes, depending on firmness desired.  Remove basket and run cool water over asparagus to retain bright green color.  Pat dry with paper towel.  Add the ½ tbsp. olive oil and toss.)
  4. Meanwhile, slice radishes into thin rounds using a mandolin or sharp knife. Toss with the asparagus while still warm in a large bowl.
  5. Whisk together the 1 tbsp. olive oil and vinegar. Pour over the vegetables and toss. Season generously with sea salt and black pepper. 
  6. Finely slice the mint leaves and toss them with the vegetables.


Evey Schweig Health Coach