We are all about spring in the kitchen this week at WaPo Food. In cookbook author Julia Turshen’s article on 5 spring ingredients and the simple dishes they inspire, we’re reminded that harbingers of the season — asparagus, eggs, rhubarb and more — seem to be available almost year-round but are especially welcome now, when the world around us begins to green up.

An ingredient that just missed the cut is the humble radish, a low-calorie source of Vitamin C, potassium and fiber — not to mention its great crunch and how lovely it is on the plate. From our Recipe Finder, here are seven ways to use it.


(Deb Lindsey/For The Washington Post)

Spring Polenta With Radishes. Perfect for a light lunch or brunch.


(Deb Lindsey /For The Washington Post)

Arctic Char With Potato-Radish Salad and Soy Vinaigrette. A kind of Asian spin on the Niçoise salad.


(Dixie D. Vereen/For The Washington Post)

Crab, Radish and Cucumber Salad. This no-cook dish makes for a luscious toast topping or sandwich stuffer.


(Deb Lindsey/For The Washington Post)

Saute of Green Onions and Radish. A quick and easy side that features ingredients usually cast in a supporting role.


(Deb Lindsey/For The Washington Post)

Radish and Arugula Salad With Honey, Almonds and Mint. The radish slices are quickly pickled with lemon juice, salt and a pinch of sugar to tame their heat.


(Deb Lindsey/For The Washington Post; tableware from Crate and Barrel.)

Avocado Toast With Egg, Cucumber and Radish. We’re not trying to be trendy — we just love this combination of flavors and textures.


(Deb Lindsey/For The Washington Post; tableware from Crate and Barrel.)

Spring Tartines. Layered with cream cheese, cherry tomatoes, blanched asparagus, thinly sliced radishes and more.