A delicate salad that is ideal for using up thinned greens. Let the crunchy radishes with a drizzle of avocado-shallot dressing steal the show.
By Rebekah Hubbard
This salad is perfect food for a weekend of fabulous weather and relaxing. I wanted a way to use the tiny sprouts that I thinned from the garden. But I think the avocado dressing is the real highlight. We’ll definitely be finding more uses for it.
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Vibrant Watermelon Radish Salad with Spring Microgreens
A delicate salad that is ideal for using up thinned greens. Let the crunchy radishes with a drizzle of avocado-shallot dressing steal the show.
- Category: Side, Salad
Ingredients
Scale
For the salad:
- 1/2 cup peeled and VERY thinly sliced watermelon radish
- 1/2 ripe avocado, cubed
- 1 1/2 cups microgreens such as radish sprouts
- 1 Cara Cara orange, peeled, cut into rounds and then halves
- 1 Belgian endive, leaves separated and roughly chopped
For the dressing:
- 1 shallot, finely diced
- 1/2 very ripe avocado
- 1/4 cup best quality olive oil
- 1 1/2 Tbsp. lemon juice
- 1 1/2 Tbsp. white vinegar
- Salt and pepper
Instructions
- Toss all ingredients under “for the salad” in a large mixing bowl.
- Add all dressing ingredients to a bowl and use the back of a spoon to smash up the avocado as much as you can. Then, whisk until the mixture emulsifies. Between these two segments, you should have almost no avocado chunks left.
- Toss the salad ingredients with the dressing, season with salt and serve
