Traditional recipes

Radish Yogurt with Pine Nuts

Radish Yogurt with Pine Nuts

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.


  • 8 medium radishes, very thinly sliced
  • 1¼ cups low-fat plain Greek yogurt
  • ½ teaspoon finely grated lemon zest, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil, divided
  • Freshly ground black pepper
  • Cucumber spears (for serving)

Recipe Preparation

  • Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.

  • Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

  • Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).

  • Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and ½ tsp. lemon zest in a medium bowl; season with salt and pepper.

  • Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.

  • Do Ahead: Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.

Nutritional Content

Calories (kcal) 140 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 170Reviews Section

Watch the video: Radish and Tarragon Tzatziki. Abel u0026 Cole (June 2021).