This Meyer Lemon-Radicchio Salad is a refreshing and tangy dish that balances the bitterness of radicchio with the brightness of Meyer lemon. Paired with creamy feta, chickpeas for protein, and Vidalia onions, this salad is perfect for a light lunch or dinner side. It’s a flavorful and nutritious addition to any meal.
Meyer Lemon-Radicchio Salad
Course: SaladsCuisine: Mediterranean4
servings10
minutes240
kcalIngredients
1 Meyer lemon (zested and juiced)
1 cup chopped Vidalia onion
1 cup fresh parsley, chopped
1 15-ounce can chickpeas, rinsed and drained
2 cups sliced radicchio
1/4 cup crumbled feta
2 tablespoons fresh Meyer lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
- Prepare the lemon: Zest the Meyer lemon and set aside. Squeeze the lemon juice into a small bowl.
- Make the dressing: In the bowl with the lemon juice, whisk in the olive oil, and season with salt and pepper. Adjust the dressing to taste by adding a bit more lemon juice if desired.
- Combine the salad: In a large bowl, toss together the Vidalia onion, parsley, chickpeas, and radicchio.
- Add the dressing: Drizzle the lemon-olive oil dressing over the salad and toss gently to coat.
- Finish with feta: Sprinkle the crumbled feta over the salad and add the lemon zest on top.
- Serve: Serve the salad immediately as a refreshing side dish or light main.
Enjoy the vibrant flavors of this Meyer Lemon-Radicchio Salad, where the bitterness of radicchio meets the tanginess of Meyer lemon, all topped with creamy feta and protein-packed chickpeas. It’s a perfect refreshing and nutritious meal option.
