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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


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.