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Watermelon Radish Salad with Meyer Lemon Vinaigrette Recipe

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4.2 from 52 reviews

A vibrant and refreshing Watermelon Radish Salad featuring crisp pea shoots, baby spinach, thinly sliced assorted radishes, English cucumber, and sweet orange supremes, all tossed in a tangy Meyer Lemon Vinaigrette. This colorful salad is perfect as a light appetizer or a healthy side dish, combining citrusy brightness with creamy Greek yogurt dressing for a balanced flavor experience.

Ingredients

Greens

  • 3.5 oz pea shoots (about 2 big handfuls)
  • 3 oz baby spinach (about 2 big handfuls)

Vegetables & Fruits

  • 8 oz assorted radishes (thinly sliced into 1/8" slices)
  • 1/2 English cucumber (thinly sliced into 1/8" slices)
  • 2 sweet oranges (cut into supremes)

Vinaigrette

  • 1 Meyer lemon (zested and juiced)
  • 1 tbsp champagne vinegar
  • 1 tbsp honey
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp Greek yogurt
  • 1/4 cup unfiltered extra virgin olive oil

Instructions

  1. Prepare the Greens: Toss the baby spinach and pea shoots together to combine their flavors, then spread the mixture evenly onto a serving platter to create a fresh base for the salad.
  2. Slice the Radishes: Wash the assorted radishes thoroughly and trim off the root ends, leaving the other ends intact for easier handling. Using a mandoline slicer, slice the radishes thinly into 1/8" slices. Transfer all radish slices into a mixing bowl.
  3. Slice the Cucumber: Thinly slice half an English cucumber into 1/8" slices and add these slices to the bowl with the radishes, combining the crisp textures.
  4. Prepare the Orange Supremes: Trim the tops and bottoms from each orange. Carefully cut away the skin and pith, then, using a sharp knife, cut between the membranes to release the orange sections (supremes). Collect these supremes to garnish the salad later.
  5. Extract Orange Juice: Squeeze the juice from the remaining orange membranes over the radish and cucumber mixture to add natural citrus sweetness and toss well to coat all the slices uniformly.
  6. Assemble the Salad: Spread the orange juice-coated radish and cucumber mixture over the greens on the platter. Then, evenly dot the salad with the prepared orange supremes for a burst of color and flavor.
  7. Make the Meyer Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, lemon zest, champagne vinegar, honey, salt, and cracked black pepper until the honey dissolves completely. Stir in the Greek yogurt, then slowly pour in the olive oil in a continuous stream while whisking vigorously to emulsify the dressing.
  8. Dress and Serve: Pour the freshly made vinaigrette evenly over the assembled salad. Serve immediately to enjoy the crisp textures and vibrant flavors. Note that the salad can be stored undressed in the fridge for up to 24 hours.

Notes

  • Use a mandoline slicer for uniform thin slices of radishes and cucumber to enhance texture and appearance.
  • The salad is best served immediately after dressing to retain crispness but can be prepped ahead and kept undressed refrigerated for up to 24 hours.
  • Meyer lemon adds a sweeter, less acidic flavor than regular lemons, but regular lemon juice can be substituted if unavailable.
  • Adjust honey quantity to taste if you prefer a sweeter or tangier vinaigrette.
  • For a vegan version, substitute Greek yogurt with a plant-based alternative like coconut or almond yogurt.

Find it online: https://recipethrive.com/watermelon-radish-salad-with-meyer-lemon-vinaigrette-recipe/