Watermelon Salad With Radishes And Mint Recipes

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WATERMELON SALAD WITH RADISHES AND MINT



Watermelon Salad With Radishes and Mint image

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

Kosher salt and freshly ground black pepper
1 bunch red radishes, cut into ⅛-inch slices
2 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
½ red onion, cut into thin slivers
4½ pounds watermelon (1/4 of a large melon), rind removed, flesh cut into 1-inch cubes
2 tablespoons torn mint leaves

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.

RADISH MINT SALAD



Radish Mint Salad image

Make and share this Radish Mint Salad recipe from Food.com.

Provided by katii

Categories     Vegetable

Time 10m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 5

7 radishes, trimmed and chopped
8 fresh mint leaves, finely chopped
1 teaspoon mint sauce
2 tablespoons orange juice
raw sugar (to taste)

Steps:

  • Combine all ingredients in a bowl; mix until flavours are well combined.
  • Enjoy!

Nutrition Facts : Calories 18.7, Fat 0.1, Sodium 12.7, Carbohydrate 4.2, Fiber 0.6, Sugar 3.2, Protein 0.4

WATERMELON, RADISH AND AVOCADO SALAD



Watermelon, Radish and Avocado Salad image

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

1 pound 3/4-inch cubed watermelon, chilled (about 3 1/2 cups)
1 cup very thinly sliced radishes (4 to 5 radishes)
1 large shallot, thinly sliced
4 tablespoons olive oil
1 tablespoon champagne or white wine vinegar
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 1/2 ounces baby arugula (about 4 cups)
2 firm-ripe avocados, halved, pitted and diced
1/3 cup torn fresh mint or basil leaves
Shaved ricotta salata (optional)

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.

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