Radish salad with avocado, mango & walnuts

Dressing

• Fresh juice of one lemon – should equate to roughly 3 tablespoons of lemon juice
• Equal parts olive oil (I choose cold pressed) – again, should equate to roughly 3 tablespoons depending on how juicy your lemon is
• 2 teaspoons dijon mustard

Method

• Make the dressing by adding the ingredients to a small glass jar with a lid. Shake well and set aside
• Place the washed lettuce leaves in a large salad bowl
• Wash the radish and slice using a vegetable peeler so that you get lovely thin slices
• Cut the mango and avocado into small chunks and add to the salad bowl
• Pour roughly 2 tablespoons of dressing over the salad – this should be plenty but if not add a little extra (the rest will keep in the fridge for several days – I keep mine for a week and it’s always fine)
• Serve sprinkled with the chopped walnuts

Enjoy with your favourite protein (poached chicken works well).

Serves 2 – 4

Makes 2 large salads or 4 smaller side salads

Health benefits

Revered by the Chinese for their health promoting properties, radishes are great for the stomach and liver and have wonderful detoxification properties. They’re rich in vitamin C and contain the flavonoid anthocyanins, which has been credited for its anti-inflammatory and cancer fighting properties. Some research studies suggest that radishes are also good for cardiovascular health.

Avocados are extremely rich in monounsaturated fats including oleic acid  which is said to enhance memory and brain activity and improve healthy cholesterol levels. Healthy fats play a vital role in helping the body absorb vitamin D.

Mangoes are loaded with vitamins, minerals and antioxidants and their delicious sweet flavour provides a pefect compliment to the radish in this salad.

Walnuts are rich are extremely rich in omega-3 essential fatty acids which promotes heart health and good cholesterol, they’re rich in antioxidants, minerals and vitamin E.