Cucumber And Watermelon Radish Salad Food

WATERMELON RADISH AND CUCUMBER SALAD

Steps:

• Use a mandoline to slice very thin slices of the watermelon radishes and cucumber.
• Plate the salads by alternating slices or radish, cucumber and small handfuls of microgreens. Sprinkle the black lava salt on top.
• Make the lemon vinaigrette and drizzle on top of the salad.

WATERMELON-CUCUMBER SALAD

Steps:

• Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

WATERMELON RADISH CUCUMBER SALAD

Steps:

• 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.

RADISH AND CUCUMBER SALAD

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

WATERMELON RADISH AND CUCUMBER SALAD

Steps:

• For the dressing: add all the dressing ingredients to a small glass jar and close the lid. Shake vigrorously until an emulsion is formed. Keep aside.
• For the salad: add all the salad ingredients to a medium size salad bowl. Toss together well. Pour the dressing on top and mix again. Keep aside for at least 15 minutes before serving or refrigerate for unto 24 hours.