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. 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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