Watermelon Radish Salad - Goodness Me!

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Watermelon Radish Salad

by Janet Jacks June 22, 2017

Watermelon Radish Salad

This colourful salad is the perfect way to enjoy the bounty of the harvest in a new and interesting way.

It is especially delicious and beautiful when the watermelon radishes from the Goodness Me! farm are in season. I tended to use radishes sparingly until my daughter-in-law introduced me to this tasty combination. For more recipes like this see our Share The Goodness recipe book filled with many more of my food creations.  

This recipe is Lifewatcher Friendly. To learn more about Lifewatchers, our 10 Week Healthy Living Program here.

 

Serves 4 

1¼ cups watermelon radishes, thinly sliced and cut

into 1 inch pieces

1 scant cup cilantro,

loosely packed and finely minced

2 stalks celery, diced

Creamy Kefir Dressing

½ cup plain full-fat kefir or yogurt

1 Tbsp extra virgin olive oil

2 Tbsp raw apple cider vinegar

1 Tbsp maple syrup

⅜ tsp unrefined salt

 

Combine radishes, cilantro, and celery in a medium bowl.

Whisk together the yogurt, olive oil, vinegar, maple syrup, and salt.

Add dressing to the radish mixture, and toss to coat.

Taste and adjust seasonings, adding a little salt, maple syrup, or apple cider vinegar to your liking.

Optional: Serve this salad on its own, or over abed of greens. 

 

 Watermelon salad

Ways to Enjoy Watermelon Radish

Ready to eat: Watermelon radishes are deep pink on the inside, like watermelon, and a light green

to off-white on the outside: hence the name. Scrub them (but do not peel them), remove the tip,

and cut off a thin slice from the top. Then you can slice them and use them in a variety of dishes.

They add a wonderful crunch, a pop of colour, and a zesty flavour.

 

On a crudité platter: Cut a watermelon radish into thin round slices, cut the slices into halves, and

add them to a raw vegetable plate. Beautiful to look at, and creating lots of interest.

Watermelon radish wraps: As an impressive hors d’oeuvre, choose a large watermelon radish,

and slice it into paper thin circles. Onto each circle, line up mini matchsticks of multi-coloured

julienned vegetables dressed with Creamy Kefir Dressing. Wrap the matchsticks with the radish

slices and secure with a toothpick. Impressive!

 




Janet Jacks
Janet Jacks

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