Watermelon Radish Cucumber Salad
A crisp, vibrant salad combining watermelon radishes, cucumbers, and creamy avocado, finished with tangy lemon vinaigrette. High in fiber and healthy fats, this quick, refreshing salad is perfect for easy lunches, light dinners, or meal prep.
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.
