Bright, crisp, and colorful, this Watermelon Radish Cucumber Salad is a refreshing twist on a classic veggie salad.
Packed with fiber, plant-based protein from feta, and healthy fats from avocado, it’s both satisfying and nourishing.
Quick to assemble and low in carbs, this salad is perfect for effortless weekday lunches, light dinners, or make-ahead meal prep.
Watermelon Radish Cucumber Salad
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 Whisk or Fork
- 1 Sharp Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
For the Salad:
- 2 pounds watermelon radishes thinly sliced
- 1 English cucumber thinly sliced
- 1 avocado diced
- 1/4 cup crumbled feta cheese
- 2 scallions thinly sliced
- 2 tablespoons fresh parsley chopped
For the Lemon Vinaigrette:
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Vegetables: Begin by carefully washing the watermelon radishes and cucumber under cold running water to remove any dirt or residue. Pat them dry with a clean kitchen towel. Using a sharp knife or mandoline slicer, cut the radishes into thin, even slices to maximize their crisp texture. Slice the cucumber into similar thin rounds, ensuring uniformity for a beautiful presentation and even flavor distribution.
- Dice the Avocado: Choose a ripe but firm avocado. Cut it in half lengthwise, twist to separate the halves, and remove the pit. Using a small spoon, carefully scoop out the flesh. Place the avocado on a cutting board and gently dice it into small, bite-sized cubes. This will allow it to evenly mingle with the radishes and cucumbers without turning mushy.
- Chop the Fresh Herbs and Scallions: Rinse the parsley under cold water, shake off excess water, and pat dry. Remove the thick stems and finely chop the leaves. Slice the scallions thinly, including both the white and green parts, to add a mild onion flavor and a pop of color.
- Combine Salad Ingredients: In a large mixing bowl, layer the prepared radishes, cucumber slices, diced avocado, crumbled feta, sliced scallions, and chopped parsley. Gently toss them together using clean hands or salad tongs to ensure the ingredients are evenly distributed without mashing the avocado. Take a moment to appreciate the vibrant colors and fresh aromas.
- Make the Lemon Vinaigrette: In a small mixing bowl, combine the minced garlic, Dijon mustard, and freshly squeezed lemon juice. Whisk them together until smooth and fragrant. Slowly drizzle in the olive oil while continuously whisking to create a well-emulsified dressing. Finally, season with kosher salt and freshly ground black pepper, tasting and adjusting the seasoning to balance the flavors.
- Dress the Salad: Pour the prepared lemon vinaigrette over the salad ingredients in the large bowl. Using gentle folding motions, toss the salad carefully to coat all the vegetables evenly with the dressing. Ensure that the avocado remains intact and the radishes and cucumbers stay crisp.
- Serve and Enjoy: Transfer the dressed salad to a serving platter or individual plates. Garnish with a few extra parsley leaves or a sprinkle of feta for a decorative touch. Serve immediately to enjoy the crisp textures and refreshing flavors.
- Optional Meal-Prep Tip: If planning to store leftovers, consider keeping the avocado and dressing separate until ready to serve. Store the radishes and cucumbers in an airtight container in the refrigerator for up to 2 days. When ready to eat, gently toss with the dressing to maintain freshness and texture.
Notes
- Choose firm, fresh watermelon radishes for maximum crunch and visual appeal.
- Use ripe but slightly firm avocados to avoid mushy pieces when tossing.
- Thinly slicing the radishes and cucumber ensures even dressing coverage and balanced flavors.
- Whisk the vinaigrette slowly while adding olive oil to create a smooth, well-emulsified dressing.
- For meal prep, store undressed salad ingredients separately to preserve freshness and color.
- This salad is naturally gluten-free, low in carbs, and vegetarian-friendly.
Chef’s Secrets For Perfect Flavor
The key to this salad’s success is balancing texture and flavor.
Always slice your radishes and cucumbers thinly to maintain crispness, while using ripe avocado for creamy contrast.
Freshly squeezing lemon juice ensures a bright, tangy flavor, and whisking the dressing slowly with olive oil creates a silky consistency that clings beautifully to the vegetables.
Consider adding a pinch of smoked paprika or chili flakes for a subtle depth if you like a hint of spice.
Lastly, assemble the salad just before serving to keep the avocado from browning and the radishes and cucumber crunchy.
Serving Suggestions For Every Occasion
This salad shines as a light lunch, refreshing side dish, or appetizer at gatherings.
Serve it alongside grilled chicken or fish for a balanced, nutritious meal.
For a vegetarian or vegan option, omit the feta or substitute it with a plant-based cheese alternative.
Its vibrant colors make it an eye-catching addition to any table, and the fresh, crisp textures pair wonderfully with soft, creamy dips or warm grain bowls.
This salad also works beautifully for meal prep when you store the dressing separately.
Storage Tips To Maintain Freshness
To store leftovers, separate the avocado and dressing from the other ingredients to prevent browning and sogginess.
Keep the radishes and cucumbers in an airtight container in the refrigerator for up to two days.
When ready to enjoy, add the avocado and toss gently with the vinaigrette.
Avoid storing the salad at room temperature, as the avocado and dressing can degrade quickly.
If you must prepare in advance, slice the avocado last and add it only before serving.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Prepare the radishes, cucumbers, scallions, and parsley in advance, but keep the avocado and vinaigrette separate until ready to serve.
Combine just before eating to maintain freshness and vibrant colors.
2. Can I use a different radish variety?
You can, but watermelon radishes are ideal because of their crunch and striking pink-and-white color.
If unavailable, regular red or daikon radishes will work, though the flavor may be slightly milder and less visually dramatic.
3. How can I prevent the avocado from browning?
Choose firm avocados and add them just before serving. You can also toss the avocado lightly with a squeeze of lemon juice to help slow oxidation.
4. Is this salad suitable for meal prep?
Absolutely. Store all the vegetables in airtight containers separately from the avocado and dressing.
Assemble portions when ready to eat for a fresh, crisp salad any day of the week.
5. Can I make this vegan or dairy-free?
Yes! Simply omit the feta cheese or use a plant-based cheese alternative.
The salad will retain its creamy texture thanks to the avocado and remain full of fiber, healthy fats, and vibrant flavors.
