This bowl tastes exactly like the kind of fresh meal I start craving once the garden really wakes up.

Radishes are usually one of the first big harvests around here in spring, and this crunchy herb salad is one of my favorite ways to use them. Paired with crispy salmon, rice, cucumber, and avocado, it somehow feels both super fresh and really filling at the same time.

It’s bright, crunchy, salty, herby — basically everything I want in a spring dinner.

Ingredients

• 1 avocado, sliced
• 1 cucumber, sliced
• ½ cup pickled onions
• 12 radishes, thinly sliced
• ¼ cup dill, chopped
• ¼ cup parsley, chopped
• Juice of 1 lemon
• 4 salmon fillets
  OR
• 1 block tofu, pressed & cubed
• 2 cups cooked rice
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 425°F.
2. Toss salmon or tofu with olive oil, salt, pepper, and garlic powder.
3. Roast for 12–15 minutes until crispy.
4. Toss radishes, herbs, lemon juice, olive oil, salt, and pepper together in a bowl.
5. Build bowls with rice, salmon, cucumber, avocado, pickled onions, and radish salad.
6. Drizzle with spicy mayo or green goddess dressing if desired.

Notes

• This is a great recipe for using spring radishes from the garden.
• Tofu works surprisingly well here if you want a vegetarian version.
• Chili crisp is also incredible on these bowls.

Serve With

• Miso soup
• Edamame
• Crispy wontons