Watermelon Radish Cucumber Salad
Looking for a salad without greens? Try this crunchy and fresh watermelon radish recipe with cucumbers, avocados, feta and lemon vinaigrette.
Servings: 4
Ingredients
- For salad
- 2 pounds watermelon radishes, about 2 large or 3 medium, thinly sliced
- 1 English cucumber, thinly sliced
- 1 avocado diced
- 1/4 cup crumbled feta
- 2 scallions, thinly sliced
- 2 tablespoon chopped parsley
- For 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 black pepper
Instructions
- For the salad, combine the radishes, cucumbers, avocados, feta, scallions and parsley in a large bowl.
- To make the vinaigrette, whisk the garlic, mustard, lemon juice, olive oil, salt and pepper in a small bowl.
- Drizzle the dressing into the salad, tossing to coat.
Notes
Leftovers can be stored in an airtight container in the refrigerator up to 2 days. Be aware that the avocados will turn brown, but the radishes and cucumbers will stay crisp.
If you are planning to save some of the salad, try to only toss what you are eating in the vinaigrette, and then store them in separate containers.
Nutrition
Calories: 277kcal | Carbohydrates: 16g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 507mg | Potassium: 923mg | Fiber: 8g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 45mg | Calcium: 131mg | Iron: 2mg