I love when watermelon radishes are in season! I add them to all my salads because I love the way their bright pink coloring contrasts with the greens in a salad, but they also add a powerful nutritional punch and delicious (and peppery) crunch! Watermelon radishes are larger than your typical radish you’ll find in the grocery store, and their exterior is creamy white or pale green in color. When you slice them, you’ll be wow’d by their beautiful color and design!
Ingredients: (Serves 2)
sliced watermelon radish
2 handfuls of arugula
1 avocado, diced
1 watermelon radish, thinly sliced
½ fennel bulb, thinly sliced
For the dressing:
½ shallot, finely diced
4 tbsp olive oil
Juice from ½ a lemon
1 1/2 Tbsp. apple cider vinegar
Salt and pepper to taste
Directions:
In a salad bowl, add arugula, avocado, radish, and fennel
In a separate bowl, whisk together dressing ingredients. Taste and adjust seasonings if needed. Toss well and serve.
Optional:
Add chickpeas, quinoa, or sliced chicken for a more substantial lunch salad.
Add pistachios for added crunch and nuttiness
