Radish and Spinach Salad/Stir Fry

Radish: It belongs to the brassicacae family of vegetables like broccoli, cauliflower and brussel sprouts and hence is rich in C-vitamin which is a primary cancer fighting agent. If you use radish leaves in your recipe, you add a very high amount of C-Vitamin to your diet. It helps maintain a healthy gut and due to potassium concentration has a mild diuretic effect and is good for patients with kidney problems. It is naturally spicy and hence by combining with carrots some sweetness is added to the dish and by squeezing some lemon juice some citrous taste is added as well. I like a combination of flavors.

Radishes cut in circles – 2 cups
Carrots Diced – 1 cup
Fresh Spinach (chopped) – 2 cups
Lemon – ½
Garlic Cloves – 6 (minced)
Olive oil – 1 tsp
Himalayan Salt to sprinkle
Cayenne Pepper – per your taste
Cumin Powder – a pinch

For Salad
Just mix all ingredients and serve it cold.

For Stir Fry
Heat up oil in a wok and fry the radishes for a minute and for another minute with carrots. Next add the spinach and stir for about a minute or until leaves get slightly wilted. Switch off the stove and mix up garlic, lemon juice and sprinkle with salt and pepper. Stir the ingredients before serving.

Alternate ways – You could use radish leaves or Kale or Collard greens instead of spinach.

1 comment:

  1. The picture on your blog looks really inviting! I think this is the time for me to cook my very first stir fry dish! I will definitely give this a try tomorrow. Thanks for sharing!

    Beef Stir Fry