Radish and spring onion salad is one of the first seasonal specialties, distinguished by its easy preparation, crispy texture, and mildly spicy flavor. The intense aroma of radish blends with the gentle sweetness of spring onion. Additionally, radishes are a rich source of vitamin C, folate, and dietary fiber, which aid digestion. Spring onions also contain vitamins K and A and feature compounds with anti-inflammatory properties. 200–300 grams of fresh radishes, 1–2 bunches of spring onions, salt and freshly ground pepper to taste The process begins with thoroughly washing the vegetables. Remove the leaves and roots from the radishes, then slice them thinly. A sharp knife can help achieve thin, even slices. Next, clean the spring onions and, if needed, remove the outer layer. Slice the spring onions into rings, using both the white and green parts. Place the prepared vegetables in a bowl and gently mix them. The versatility of this salad is one of its key features, and the dressing defines its final flavor. Depending on preference, you can choose a light vinegar to highlight the freshness of the vegetables or a richer, creamier dressing. To prepare the dressing, mix olive oil and lemon juice or vinegar in a small bowl, then season with salt and pepper and stir well. Pour the prepared dressing over the sliced vegetables and mix gently. It is recommended to serve the salad immediately after preparation to preserve the optimal crispness of the vegetables.