A wonderful spring salad that features the easy roasted radish tossed with a savory butter dressing. Perfect as a lunch or dinner side.
1 bunch cherry radish (about 8 to 10)
1 tablespoon olive oil
¼ teaspoon salt
3 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon salt
2 teaspoons fresh thyme leaves
1 small head butter lettuce, torn into bite-sized pieces
3 tablespoons toasted sunflower seeds
¼ cup shaved veg-friendly parmesan
Tips + Tricks: I use a large amount of sunflower seeds on salads and grain bowls. Toast 1 cup or so and keep them in an airtight container for a week or so.
Use up leftover ingredients: Radish, sunflower seeds, butter
Find it online: https://naturallyella.com/roasted-radish-salad/