Crisp Radish & Violet Blossom Salad with Lemon-Herb Dressing

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant spring salad featuring locally foraged radishes, edible violets, and a bright lemon-dill dressing that celebrates garden freshness. This American salad recipe, ready in about 15 minutes, pairs radishes, edible violets, and fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 145 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz radishes, thinly sliced
• 1 cup edible violets
• 2 tbsp fresh dill, chopped
• 3 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• ¼ tsp sea salt
• ⅛ tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp honey, ¼ tsp sea salt, and ⅛ tsp black pepper until emulsified.
2. Step 2: Toss 12 oz thinly sliced radishes with 2 tbsp chopped dill and 1 cup edible violets in a large bowl, then drizzle with the dressing and gently mix until evenly coated.
3. Step 3: Let sit for 10 minutes to allow flavors to meld, then adjust seasoning with additional salt or lemon juice until bright and balanced.