Tags

, , , , , , ,

Serves 4.

I fell in love with watermelon radish last year while visiting the Santa Monica Farmers Market. I was thrilled when I found it at my local farmer’s market this past week.

Watermelon and radish? I assure you it’s a radish that does not taste like watermelon. It’s green on the outside and pink on the inside, much like watermelon. It adds gorgeous color to salads, and it’s a bit sweeter and milder than the standard radish. It’s a root vegetable, so maybe I’ll try a roasted version or mashed, like a purple turnip. For now, it’s simply delicious in my salad.

This recipe is slightly adapted from Williams Sonoma. I wanted a bit more of a kick so I’ve used Devo Olive Oil’s Jalapeno Balsamic and Chipotle EVOO. Substitute with white vinegar and EVOO.

Watermelon Radish Salad with Avocado Vinaigrette

{vegan}

watermelon radish with avocado vinaigretteWhat you need:

  • 1 shallot, finely diced
  • 1 1/2 tbs fresh lemon juice, plus more if needed
  • 1 1/2 tbs Devo Olive Oil Jalapeno Balsamic (sub with white wine vinegar)
  • 1 avocado, halved lengthwise, pitted and diced
  • 1/4 c Devo Olive Oil Chipotle EVOO (sub with extra-virgin olive oil)
  • 2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces
  • 1 watermelon radish, thinly sliced
  • 1/4 c chopped fresh cilantro
  • Freshly ground sea salt and pepper, to taste

What you do:

  • In sm bowl, stir shallot, lemon juice, balsamic and a pinch of salt.
  • Whisk in the olive oil to make a vinaigrette.
  • Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally.
  • In a large bowl, combine the lettuce, radish and cilantro.
  • Stir in the vinaigrette and drizzle over the salad.
  • Toss gently and season with salt and more lemon juice, if needed.
  • Transfer salad to individual plates and serve immediately.
Advertisements