You’ll love this Healthy Spring Salad, 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 to the Spring cookout or picnic.
And 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. That’s why it’s playing such a starring role in this dish.
I created this salad during my time as a garden chef at the Atlanta Botanical Garden, a space that really deepened my connection between the garden and the plate. Cooking there, surrounded by the hum of bees and the scent of herbs, was always a magical experience. I always gauged success by how many kids came back for seconds, and this salad passed the test with flying colors.
It also stood the test of time. It’s been 10 years since I worked at the garden, and I still find myself turning to this recipe every Spring.
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. It’s been field tested at the Atlanta Botanical Garden.
- Versatile: Serve it as a side, a light lunch, or add roasted chicken thighs to make it a main.
Feel Good Vibes
- Plenty of fiber from quinoa, carrots, and radish, supporting your digestion and satiety
- This salad is rich in antioxidants and vitamin C from fresh herbs, lemon juice, and vegetables
- You’re keeping it all in balance with healthy fats from olive oil and feta to support nutrient absorption
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 even 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 sitch. 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 to 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 a veggie frittata, or these chickpea seed crackers.
Final Thoughts
This Healthy Spring Salad with Carrot, Radish, Quinoa and Dill is a love letter to the season of renewal. 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, this salad understands the mission.
Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.
Healthy Spring Salad with Carrot, Radish, Quinoa and Dill
Ingredients
- ¾ cup quinoa raw
- 1 ½ cups filtered water
- 1 cup radish about 7, coarsely shredded
- 1 cup carrots about 3 medium sized, coarsely shredded
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 cup about 6 ounces feta cheese, crumbled
- ¼ cup freshly squeezed lemon juice about 2 lemons, juiced
- ½ cup extra virgin olive oil
- sea salt to taste
- fresh cracked black pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine ¾ cup of quinoa and 1 ½ cups of water, and sea salt to taste . 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 1 cup each of radish and carrots with a box grater. Transfer the shredded radish and carrot to a large bowl.
- Assemble: Add the cooled quinoa, 2 tablespoons of freshly chopped dill and 1 tablespoon of chopped parsley, 1 cup crumbled feta, ¼ cup freshly squeezed lemon juice and ½ cup olive oil to the bowl of shredded radish and carrots. 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.
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? Click the link icon below to read more.
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 💖