More than a salad

Salads are a staple in my kitchen. I eat one almost every day. But this one is different enough that it deserves its own moment.

The secret is the roasted radishes. Raw radishes are sharp and peppery, but roasting transforms them completely. They become soft, slightly sweet, and almost potato-like, with lightly golden edges and a gentle flavor that surprises people every time. Do not skip this step. It is what makes the bowl.

The whipped lemon-herb ricotta is the other element that elevates everything. Rich without being heavy, bright with lemon and fresh herbs, spooned in generous dollops right over the greens. For this version, I used chives and parsley straight from the garden, along with fresh purple chive flowers. They are blooming right now and are too pretty not to use. For this bowl, add your protein of choice. Options might be baked salmon, fresh roasted chicken, a soft-boiled egg, or pan-fried tofu.

If you have access to edible flowers, use them. Pansies, nasturtiums, violas or the pretty purple chive blooms. They add such an unexpected color to the bowl.

Find the full recipe below, along with a printable recipe card.

Spring Garden Glow Bowl

Serves 2

Bowl base

• 4 cups arugula or mixed baby greens
• 1 cucumber, thinly sliced into ribbons
• 1 fennel bulb, thinly sliced
• 1 avocado, thinly sliced

Roasted radishes

• 1 bunch radishes (about 10–12 medium), trimmed and halved
• 1–2 tablespoons olive oil
• Sea salt and black pepper

Whipped lemon-herb ricotta

• 1 cup whole milk ricotta
• Zest of 1 lemon
• 1–2 tablespoons fresh lemon juice
• 2 tablespoons fresh herbs, chopped (I used fresh chives and dill)
• Sea salt to taste

Lemon-herb dressing

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 small garlic clove, finely grated
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

To finish

• 2 tablespoons pumpkin seeds or chopped walnuts
• Edible flowers such as pansies, nasturtiums, chive flowers or violas (optional)
• Extra fresh herbs and cracked black pepper

Protein choice

• 2 salmon fillets
• 2 roasted chicken breasts
• 2 soft-boiled eggs
• 1 block firm tofu, sliced and pan-fried

Instructions

1. Preheat and prep. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. Roast the radishes. Wash and trim the radishes. Cut them in half. Toss with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet with the cut side down. Roast for 20 to 25 minutes, until the edges are lightly golden, the skins are slightly wrinkled, and the centers are completely soft.
3. Make the whipped ricotta. While the radishes roast, combine the ricotta, lemon zest, lemon juice, fresh herbs, and a pinch of sea salt in a bowl. Whisk or use an immersion blender until the mixture is light, smooth, and creamy. Taste and adjust lemon or salt as needed. Set aside, or refrigerate if making ahead.
4. Mix the dressing. Whisk together the olive oil, lemon juice, grated garlic, parsley, and a pinch of salt and pepper. Taste and adjust.
5. Cook your protein. If adding salmon, chicken, eggs, or tofu, prepare now while everything else is ready. I like this, and I like the radishes to be the lightly warm ingredient in my finished bowl.
6. Assemble the bowl. Spread the greens across a large platter or into individual bowls. Lay the cucumber ribbons and fennel slices across the top. Tuck in the warm roasted radishes, avocado, and your protein of choice. Spoon the whipped ricotta in soft, generous dollops. Drizzle the dressing lightly over the assembled bowl.
7. Finish and serve. Scatter the pumpkin seeds over the top. Add edible flowers and extra fresh herbs. Finish with cracked black pepper and serve immediately while the radishes and protein are still warm.

Notes

Roasting the radishes: This step is what makes the bowl. Raw radishes are sharp and peppery. Roasting transforms them into something soft, slightly sweet, and deeply satisfying. Give them the full time and let those edges get golden.

Make the ricotta ahead: The whipped ricotta keeps beautifully in the refrigerator for up to 3 days. Having it ready makes this bowl come together very quickly.

I hope this bowl becomes a regular in your spring rotation. It is the kind of meal that feels a little like a gift to yourself — fresh and nourishing and quietly beautiful. If you make it, I would love to see how it turns out. Share your photos with #MadeWithLia or post them in our community. Happy cooking!