30 Min

• 1 bunch Arugula, chopped
• 1 bunch Radishes
• 1 Avocado, (optional)
• Mint Leaves, for garnishing (optional)
• 3 Tbsp Lemon Juice
• 1 Tbsp Lemon Zest
• ¼ cup + 1 Tbsp Olive Oil
• 1 Tbsp Dijon Mustard
• ½ Tbsp Honey

Preheat oven to 400 degrees.  

Trim tops and tails from radishes (reserve greens for another use), and cut in half, lengthwise (or in quarters, if your radishes are exceptionally large).

Toss radishes with 1 tablespoon olive oil, sea salt, and pepper. Place in large baking dish and roast 20 to 25 minutes, or until soft.

Meanwhile, make vinaigrette by whisking together lemon juice, lemon zest, ¼ cup olive oil, honey, and dijon in salad bowl. Add sea salt and pepper, to taste. 

Add arugula to salad bowl and toss to coat. Top with roasted radishes and avocado, if using, and garnish mint leaves, if desired.