Watermelon Radish Cucumber Salad Recipes

WATERMELON-CUCUMBER SALAD

Steps:

• Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

WATERMELON RADISH AND CUCUMBER SALAD

Steps:

• Use a mandoline to slice very thin slices of the watermelon radishes and cucumber.
• Plate the salads by alternating slices or radish, cucumber and small handfuls of microgreens. Sprinkle the black lava salt on top.
• Make the lemon vinaigrette and drizzle on top of the salad.

WATERMELON-CUCUMBER SALAD

Steps:

• Toss 3 cups diced seedless watermelon, 1 1/2 cups diced cucumber, 1 bunch sliced scallions, 1/2 cup chopped cilantro, 1 seeded and minced jalapeno, the juice of 2 limes, 1 1/2 tablespoons olive oil and a pinch of salt. Serve on a bed of watercress and sprinkle with feta cheese. Drizzle with olive oil and sprinkle with pepper.

WATERMELON RADISH AND CUCUMBER SALAD

Steps:

• For the dressing: add all the dressing ingredients to a small glass jar and close the lid. Shake vigrorously until an emulsion is formed. Keep aside.
• For the salad: add all the salad ingredients to a medium size salad bowl. Toss together well. Pour the dressing on top and mix again. Keep aside for at least 15 minutes before serving or refrigerate for unto 24 hours.

WATERMELON RADISH CUCUMBER SALAD

Steps:

• For the salad, combine the radishes, cucumbers, avocados, feta, scallions and parsley in a large bowl.
• To make the vinaigrette, whisk the garlic, mustard, lemon juice, olive oil, salt and pepper in a small bowl.
• Drizzle the dressing into the salad, tossing to coat.

CUCUMBER AND WATERMELON RADISH SALAD

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.