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
Units
Scale
- 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