The first time I sliced a watermelon radish, the colour stopped me. Bright pink and green on a cutting board, paper-thin rounds that look like stained glass. This salad pairs those radish slices with cubed avocado, Cara Cara orange segments, and spring microgreens. Two dressings: a simple olive oil and lemon vinaigrette, and a mashed avocado-shallot cream on the side.
The Cara Cara orange is sweeter and less acidic than a navel. Against the peppery radish and the creamy avocado, each forkful has a different balance of sharp, sweet, and rich. One of my favorite things we make when watermelon radishes appear at the market.
Tips for Making Watermelon Radish Salad
Slice the radish paper-thin
A mandoline set to its thinnest setting. Hand-slicing produces uneven pieces that are too thick in places. You want translucent rounds. 
Peel the radish first. The skin is tougher than the flesh and can be bitter on thicker slices.
Make the avocado-shallot dressing thick
Mash a quarter cup of avocado with finely chopped shallot until smooth. This is a dressing, not a guacamole, so it should be spreadable.
Serve it on the side or dollop it on the plate. Mixed into the salad, it turns everything green and you lose the visual contrast.
Vibrant Watermelon Radish Salad with Spring Microgreens
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing salad featuring thinly sliced watermelon radish, creamy avocado, and juicy Cara Cara oranges, all tossed with a luscious avocado-shallot dressing.
Ingredients
- 1/2 cup peeled and VERY thinly sliced watermelon radish
- 1/2 ripe avocado, cubed
- 1 Cara Cara orange, segmented
- 1 cup spring microgreens
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup avocado, mashed
- 1 small shallot, finely chopped
Instructions
- In a large bowl, combine the watermelon radish, avocado cubes, Cara Cara orange segments, and spring microgreens.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- In another small bowl, mix the mashed avocado and chopped shallot to make the dressing.
- Serve the salad with the avocado-shallot dressing on the side or drizzled over the top.
Notes
For best results, use the freshest microgreens available. The avocado dressing can also be used as a dip or spread. Store any leftover dressing in an airtight container in the refrigerator for up to 2 days. If you can’t find Cara Cara oranges, regular navel oranges can be substituted.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 5
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
What is a watermelon radish?
A round radish with green skin and bright pink flesh. It is milder and sweeter than red radishes. Available at farmers’ markets and some grocery stores in spring. If unavailable, regular radishes work but are sharper.
What is a Cara Cara orange?
A navel orange with pink flesh. It is sweeter and less acidic than a regular navel. If unavailable, use blood oranges or regular navels.
Can I make this ahead?
Slice the radish and segment the oranges up to a day ahead. Store separately in the fridge. Assemble and dress just before serving. The avocado browns quickly.
