Radish and Queso Fresco Salad with Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant, crisp salad featuring thinly sliced radishes and fresh queso fresco, dressed in a bright lime and cilantro vinaigrette. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs radishes, queso fresco, fresh cilantro 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 245 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" 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
• 4 oz queso fresco
• 1/4 cup fresh cilantro
• 3 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 1/4 cup red onion
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Thinly slice radishes into 1/8-inch rounds using a mandoline or sharp knife, placing them in a bowl of ice water for 5 minutes to crisp them up.
2. Step 2: Thinly slice red onion into rings and soak in cold water for 3 minutes to mellow the sharpness, then drain.
3. Step 3: Chop cilantro leaves and stems finely. Whisk together lime juice, olive oil, salt, and black pepper in a small bowl until emulsified.
4. Step 4: Drain radishes and red onion, patting them dry with paper towels. Toss with cilantro and 3/4 of the vinaigrette in a large bowl.
5. Step 5: Crumble queso fresco over the salad just before serving, then drizzle with remaining vinaigrette and toss gently to combine.