Strawberry-Radish Salad with Creamy Lemon Dressing

  • Prep-time: / Ready In:
  • Makes 11 cups salad + ¾ cup dressing
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This light spring salad makes a bright and fresh side dish when the weather starts to warm up. Here, a bed of tender mixed greens and fresh mint leaves is piled high with thinly sliced radishes, jammy strawberries, and refreshing cucumber to create a tantalizing trifecta of toppers. A creamy lemon dressing—which gets its velvety texture from silken tofu—adds a delightful pop of citrus to tie everything together. Serve this up alongside a bowl of gazpacho or a stacked veggie sandwich for a delicious meal that celebrates springtime produce

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,

  • 6


  • ¼ of a 12.3-oz. package firm silken- style tofu (⅓ cup)
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup finely chopped shallot
  • 3 cups fresh arugula
  • 3 cups torn leaf lettuce or fresh baby spinach
  • ½ cup fresh mint leaves
  • 3 cups strawberries, quartered
  • 1 cup thinly sliced radishes
  • ½ cup chopped English cucumber
  • ¼ cup crumbled firm silken-style tofu (optional)


  • For dressing, in a medium bowl combine the first five ingredients (through pepper) and 2 tablespoons water. Blend with an immersion blender or in a mini food processor until smooth. Stir in shallot. Let stand at room temperature 15 minutes to let flavors blend.
  • For salad, in a large bowl toss together arugula, lettuce, and mint. Divide greens among serving plates. Top with strawberries, radishes, and cucumber. Drizzle with dressing. Sprinkle with crumbled tofu (if using).

Comments (1)

(4 from 2 votes)

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The salad ingredients were a lovely combo, but the dressing didn't cut it for me. Perhaps caramelized onion, or roasted garlic verses the shallot? Perhaps I did something wrong, but that specific amount of shallot added to the tofu made it extremely bitter. I like the tofu being added w/o oil base however. I will continue to work with it. I really do like the no oil, but this didn't make it for me personally. Thank you!

About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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