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Watermelon Radish with Homemade Vinaigrette

Watermelon Radish with Homemade Vinaigrette
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
It tastes just as good as it looks!
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Watermelon Radish with Homemade Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It tastes just as good as it looks!
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
  • 4 watermelon radishes
  • 1 avocado thinly sliced
  • 2-3 oz baby or wild arugula
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 cup avocado oil or extra virgin olive oil
  • 1 tbs freshly chopped herbs (chives or parsley)
  • 1/2 tsp sea salt plus more to taste
  • freshly ground black pepper
  • 4 oz fresh goat cheese optional
Servings: people
Units:
Instructions
  1. 1. Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds. 2. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes. 3. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates. 4. Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste. 5. Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado. 6. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.
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