Melon And Radish Salad Recipes
WATERMELON SALAD WITH RADISHES AND MINT
If your watermelon isn't very sweet, force it to be savory by adding peppery radishes and a quick vinaigrette. With mint strewn all over, it's super-refreshing.
Provided by Carla Hall
Yield 8 servings
Number Of Ingredients 7
Steps:
- Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp.
- Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon.
- Gently toss with your hands to coat evenly.
- Spread on a serving platter, grind pepper all over, and top with the mint.
CUCUMBER AND WATERMELON RADISH SALAD
A good buddy of mine and someone I cook with frequently is very comfortable cooking Japanese-inspired food. This is a recipe I picked up from him several years ago and make all the time for friends and family. The preparation is simple, and the flavors are fresh and bold. I think you're going to love adding this to your salad repertoire.
Provided by Marc Murphy
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
- Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
- Garnish with the toasted sesame seeds and serve.
WATERMELON, RADISH AND AVOCADO SALAD
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Lidey Heuck
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.
MELON AND RADISH SALAD
Peppery watercress, a member of the mustard family, adds a spicy bite to this salad. When measuring greens such as watercress, pack them loosely. Make-Ahead Tip: Cover & chill cut melon up to 2 days. Prepare dressing as directed; cover and chill up to 24 hours.
Provided by Celeste
Categories Low Protein
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey.
- In a small bowl stir together watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve.
- To serve, toss melon salad with dressing. Garnish with watercress leaves, if desired.
Nutrition Facts : Calories 63.6, Fat 2.8, SaturatedFat 1.7, Cholesterol 5.6, Sodium 55, Carbohydrate 9.7, Fiber 0.8, Sugar 8.5, Protein 1
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