A side dish that combines refreshing flavors and vibrant colors of watermelon radishes with juicy tomatoes, creamy avocado and finished with zesty lemon honey vinaigrette that brings the whole dish together in a burst of sweet and tangy goodness. Whether you're looking for a light lunch or a nutritious side dish, this watermelon radish salad recipe is the perfect way to add some fresh produce to your diet, especially as spring rolls around.
In a small bowl, whisk together the olive oil, honey, lemon juice, tahini, salt, and pepper until well combined to make the vinaigrette. You can add some extra dried herbs like basil if you like.
Prepare the salad:
In a large bowl, combine the watermelon radishes, tomatoes, and avocado – all chopped into small cubes. Slice the scallions. Wash the lettuce leaves, tap to dry. You can use them as a bed when serving the watermelon-radish salad or just incorporate the chopped leaves with the rest of ingredients when mixing.
Assemble:
pour the vinaigrette over the salad and gently toss to coat. You’ll need probably 2/3 of the amount. Keep the rest for extra drizzles if you like.
Serve:
Serve the watermelon radish salad in the first 3-4 hours once assembled, chilled, especially during the warmer season.
Notes
You can substitute other types of radishes in this salad if you can’t find watermelon radishes. However, keep in mind that different types of radishes may have a stronger or spicier flavor than watermelon radishes.This salad is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 12 hours. Keep in mind that the avocado may start to brown and the lettuce may wilt over time.