Strawberry, Radish & Mint Spring Salad

A fresh, fast Derby side with Southern picnic vibes: sliced strawberries, crisp radishes, and tender greens in a minty lemon dressing. It brings brightness and color to rich mains and looks beautiful on a buffet table.

Ingredients

Organic Open Pint Strawberry
1/2 pint $4.99
Organic Red Radish Bunch
1 bunch $2.21
Organic Spring Mix, 5 OZ
1 bag $3.69
Soli Organic Mint, 0.5 OZ
1 tablespoon, chopped $2.99
Organic Lemons
1/2 lemon $1.29
Pantry: olive oil
1 tablespoon
Pantry: honey
1 teaspoon
Pantry: kosher salt
to taste
Pantry: black pepper
to taste
WHITEHAVEN New Zealand Sauvignon Blanc
750 ML 19.99

Instructions

Hull and slice the strawberries. Thinly slice the radishes. Roughly chop the mint.
In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and black pepper.
Place the spring mix in a serving bowl and scatter over the strawberries and radishes.
Drizzle with the dressing and gently toss just before serving.
Finish with the chopped mint on top for a fresh Derby-inspired touch.

Total time: 20 minutes

Estimated cost: $8-11

Health notes: Approx. 140 calories per serving. Light, fresh, and vegetable-forward with vitamin C and fiber.

Drink pairing: Mint Julep or dry Riesling

Wine picks:

WHITEHAVEN New Zealand Sauvignon Blanc 19.99 750 ML
Charles Smith Wines Kung Fu Girl Riesling 13.99 750 ML

Why it works: Two bright, chilled whites that echo this salad’s citrus-herb freshness and strawberry sweetness. The New Zealand Sauvignon Blanc brings zippy lemon-lime acidity and herbaceous notes that mirror the mint and cut through the salad’s honey-lemon dressing; it keeps the palate clean between bites. The Kung Fu Girl Riesling adds aromatic stone-fruit and a touch of off-dry fruitiness that complements the strawberries and honey without overwhelming the radishes’ peppery snap—great if you want a slightly fruitier, crowd-pleasing option.

Careme