Watermelon Radish Citrus Salad

Share this post

Adapted from weeatreal.com

INGREDIENTS
2 watermelon radishes
2 oranges, supremed (see Cook’s note)
1 tablespoon shallot, minced
1 tablespoon fresh orange juice
1 tablespoon olive oil
1 teaspoon honey
Kosher or sea salt
Freshly ground black pepper
Salad greens, cut or torn into bite-size pieces (approximately 4 cups)

PREPARATION

  • On 3–4 chilled salad plates, start with a base of fresh, clean salad greens.
  • Top with finely shredded or paper-thin sliced radishes, and arrange citrus segments on top. (Divide ingredients evenly among plates.)
  • In a small bowl, whisk together orange juice, olive oil, honey, shallot, and a light sprinkling of salt and pepper.
  • Drizzle desired amount of dressing over each salad, and serve.

Serves 3–4 side salads. Total time, 15–30 minutes (depending on shredding/slicing method).

Cook’s note: “Supreming” citrus means to cut away the peel and pith, and slice the juicy segments from in between the membrane. Be sure to squeeze the juice from the membranes before discarding them—that juice may be used in your dressing.

Sign up for our monthly newsletter

 

More recent articles:

Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016
Food:
Fun-loving fruit with antioxidants to boot
June 20, 2016
Food:
How (and why) to grill every fruit, every day
June 15, 2016
Food:
A tale of two cherries
June 7, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.