Baby spinach with radishes and lemon caper dressing | The world of food and cooking

spinach-and-radishes-salad-2-6132234This is a salad to serve as a healthy appetizer before a meal, a quick lunch, or a late night snack, whatever your soul desires. Like most salads, it’s simple, super easy to make, and in no time you have a healthy, nutrient filled addition to your daily diet. The main ingredients are easily available and in season for relatively long time.

The lemon caper sauce is a simple but elegant dressing that too, is made in no time. You can however substitute it with any other dressing, such as parsley or vinaigrette. Of course, if needed you can skip the garlic – the dressing is good enough even without it. In a well sealed container this dressing will last in the refrigerator for a week or so, thus you may want to prepare double dose. It is extremely delicious also on avocados, tomatoes or even boiled potatoes.

spinach-radishes-salad-6965971Preparation time: 20 minutes

Serves: 4



1-pound baby spinach, washed, drained and torn into bit size pieces 2 fresh cucumbers, sliced

A bunch of radishes, thinly sliced


2 teaspoon capers, drained and rinsed 4 tablespoons olive oil 1 small clove garlic, finely minced 2 tablespoons lemon juice 1 teaspoon lemon zest

Salt to taste



If capers are salty place them in a sieve and rinse them under cold water first. Also, if too large, chop them roughly. Chop or press the garlic if you decide to use it. Combine all ingredients in a food processor and whiz until smooth.


Wash baby spinach, radishes and cucumbers and dry them well. Cut up the cucumbers and radishes into thin slices. Combine them in a large salad bowl and toss gently. Add the dressing and gently mix once again.

Divide and plate the salad into 4 plates and you’re done. Sprinkle with the zest and serve.

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