Watermelon Radish & Avocado Salad with Honey Mustard Vinaigrette

This salad combines two great ingredients that are so beautiful together! Watermelon Radishes are on the mild side of the radish spectrum and slightly sweet. The creaminess of the avocado blends perfectly with the peppery flavor of the radish and the vinaigrette dressing brings the acid. Oh yeah! This is yummy.

Poppy seeds are such a great addition too because they have a little crunchy pop and look great against the main ingredients here. I love the way it makes the avocado seem peppered and the radish looks even more like watermelon!

If you've never purchased a watermelon radish, you might be surprised by it's resemblance to a turnip at first look. 

 

The radish is on the mild side flavor wise and very large. Slightly larger than the large avocado I purchased for this salad.

 

I was able to find this one at my local Safeway so they aren't too hard to find but usually located with more exotic produce.

You'll want a mandeline slicer to shave it into very thin slices. 

 
This light Honey Mustard Vinaigrette is our absolute go to salad dressing and we have some sitting on the kitchen counter nearly all the time. I use just a few tablespoons, tossing it with the greens, red onion slices and the radish slices in a large bowl to coat the salad very lightly, then I lay the salad out on a large platter and garnish with the avocado, chopped cilantro leaves, scallions and poppy seeds.
Cheers!
~Melisa
 

Watermelon Radish & Avocado Salad with Honey Mustard Vinaigrette

Ingredients

For the Salad

3 cups dark leafy greens like spinach and baby kale

1/4 to 1/2 of a watermelon radish, very thinly sliced

1 large avocado, sliced

1/4 cup thinly sliced red onion

2 scallions, thinly sliced

1/4 cup cilantro leaves, chopped

1 teaspoon poppy seeds for sprinkling

For the Vinaigrette

3 tablespoons apple cider or red wine vinegar

1 tablespoon Dijon mustard

2-3 tablespoons honey

1 teaspoon of "Mel's Secret Spice Blend "

1 tablespoon poppy seeds

1/4 cup olive oil

salt & pepper to taste

1/8 teaspoon xanthum gum to help keep it emulsified. 
 

Method

Add the vinaigrette ingredients to a pint size jar or an old Good Seasons salad dressing bottle and shake it up. 

 

Use just a few tablespoons of the vinaigrette, tossing it with the greens, red onion slices and the radish slices in a large bowl to coat the salad very lightly, then lay the salad out on a large platter and garnish with the avocado, chopped cilantro leaves, scallions and poppy seeds. Drizzle with more vinaigrette if desired.

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Copywrite © 2019 by Melisa Smith