Once spring has finally sprung, don’t you find that dill is always one of the most joyful messengers of the season? Its sweet, grassy notes pair well with the earthy sweetness of carrots and the crisp bite of radishes. You’ll love this simple, vibrant healthy spring salad with carrot, radish, quinoa and dill. Tossed with lemon juice and olive oil, this dish is refreshingly uncomplicated to prepare—and somehow still makes you shine like Martha when you show up with it at the picnic.
I created this salad during my time as a garden chef at the Atlanta Botanical Garden—a space that truly deepened my connection between the garden and the plate. Cooking there, surrounded by the hum of bees and the scent of herbs, was magical. And this recipe became one of my most-loved dishes from that time. I always gauged success by how many kids came back for seconds—and this one passed the test with flying colors.
Whether you’re meal prepping for the week or packing a picnic basket for a sun-soaked afternoon with friends, this salad is one to keep on your radar.
Why This Recipe Is the Best
- Quick & fresh: Comes together in about 30 minutes with minimal prep.
- Meal-prep friendly: Stays crisp and flavorful for several days.
- Balanced & flavorful: The creaminess of feta, peppery radish, and bright herbs play beautifully together.
- Crowd-pleaser: Even kids love it—I’m sure of it- it’s been field tested at the Atlanta Botanical Gardens.
- Versatile: Serve it as a side, a light lunch, or add roasted chicken thighs to make it a main.
Ingredient Notes & Substitutions
- Radish: Daikon or watermelon radish also work beautifully here.
- Carrots: Any color of carrot is welcome—purple and yellow add great visual contrast.
- Fresh dill: No dried substitutes here—fresh dill is key.
- Feta: Goat cheese is a nice alternative if you prefer a softer, tangier bite.
- Quinoa: Cooked millet or couscous could stand in if you’re not avoiding gluten.
- Arugula: Optional, but highly recommended for a peppery base. Baby spinach or mixed greens would also work well.
Recipe Tips & FAQs
Can I prep it in advance?
Yes—this is an ideal make-ahead salad. Just keep the arugula separate until ready to serve if using.
Can I make this dairy-free?
I wouldn’t recommend it. The creaminess of the feta adds richness and helps satisfy your appetite.
How do I shred the vegetables quickly?
A box grater works fine, but a food processor with a shredding disc makes quick work of it if you’re batch prepping.
Can I serve it warm?
It’s best chilled or room temperature, but slightly warm quinoa right after cooking also tastes lovely if you’re in a hurry.
Storage & Shelf Life
- Fridge: Store in an airtight container for 3–4 days.
- Make-ahead tip: This salad holds up well and actually tastes better after a few hours when the flavors have time to mingle.
- Don’t freeze: This recipe is not freezer-friendly—it’s best enjoyed fresh.
Serving Suggestions
- Add a bed of arugula or baby greens for extra volume and texture.
- Top with grilled salmon, chicken, or grilled vegetables to make it a full meal.
- Goes great alongside veggie frittatas, or these chickpea seed crackers.
Final Thoughts
This salad is a love letter to spring—simple, bright, and nourishing. Whether you’re cooking for your family, preparing lunch for the week, or sharing a meal on a blanket in the sunshine, it always feels like a great way to celebrate the season.
Once you give a try, let us know what you think in the comments.
Healthy Spring Salad with Carrot, Radish, Quinoa, and Dill
Ingredients
- 3/4 cup quinoa raw
- 1 cup radish, coarsely shredded (about 7)
- 1 cup carrots, coarsely shredded (about 3 medium)
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 cup feta, crumbled (about 6 ounces)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice (about 2 lemons)
- sea salt to taste
- black pepper to taste
- 4 ounces arugula (optional)
Instructions
- Cook the Quinoa: In a medium sized saucepan, combine the quinoa and one and a half cups of water, and add a dash of olive oil and salt . Bring it to a boil, reduce the heat to a simmer, and cook for 8-10 more minutes, until the water has evaporated and the quinoa is tender. Spread it out on a baking sheet so it can cool off quickly.
- Shred the Veggies: Shred the carrots and radish with a box grater or a food processor. Transfer the shredded radish and carrot to a large bowl.
- Assemble: Add the cooled quinoa, chopped herbs, crumbled feta, lemon juice and olive oil to the bowl of shredded veggies. Toss well to combine, check for seasoning and adjust with salt and pepper.
- Serve: Enjoy immediately or refrigerate until needed, up to 3 or 4 days. If you’d like to add a little lettuce, I think this tastes exceptional on a bed of arugula.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/
I love this salad! It came together so fast – in the time it took for the quinoa to cook I had everything else prepped! It was so easy, healthy, and delicious. I served it on a bed of arugula and spinach, and stored it for several days with no issues. The flavors hold up so well in the fridge, it’s a perfect meal prep salad for quick lunch or dinner!
Yay! So glad it came together easily for you! Thanks so much for sharing your experience Liz 💖