WATERMELON RADISH AND CUCUMBER SALAD
This watermelon radish and cucumber salad is simple, yet vibrant and beautiful. It's the perfect spring salad recipe!
Provided by Lisa Bryan
Categories Salad
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 75.4 kcal, Carbohydrate 4.8 g, Protein 0.7 g, Fat 6.1 g, SaturatedFat 0.9 g, Sodium 520.5 mg, Fiber 1.4 g, Sugar 2 g, ServingSize 1 serving
CUCUMBER AND WATERMELON RADISH SALAD
A good buddy of mine and someone I cook with frequently is very comfortable cooking Japanese-inspired food. This is a recipe I picked up from him several years ago and make all the time for friends and family. The preparation is simple, and the flavors are fresh and bold. I think you're going to love adding this to your salad repertoire.
Provided by Marc Murphy
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
- Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
- Garnish with the toasted sesame seeds and serve.
RADISH AND CUCUMBER SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
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, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
WATERMELON CUCUMBER SALAD
All of my friends loved this tasty, refreshing watermelon salad, so I thought I would add it as my first Allrecipes recipe. It was inspired by another recipe on here, but strayed far enough from the original that I thought it deserved its own recipe. Enjoy.
Provided by Sarah K
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 85.7 g, Cholesterol 16.7 mg, Fat 12.4 g, Fiber 4.5 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 240.2 mg, Sugar 70.5 g
WATERMELON AND CUCUMBER SALAD
I have been on a watermelon kick lately so when I saw this in a weight loss magazine I knew it was one I wanted to try. Each 1 cup serving is 1 WW point and this is also a core recipe. The original recipe calls for seedless cucumbers. I'm not someone who is bothered by cucumber seeds in things but if you are, use a seedless kind. Cook time is stand time.
Provided by ladypit
Categories Melons
Time 25m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Seed and chop the jalapeno pepper (using gloves so as not to get the oil on your hands).
- Mix the watermelon, cucumbers, and jalapeno together.
- Add vinegar and salt and mix well.
- Let stand at least 15 minutes for the flavors to blend.
Nutrition Facts : Calories 59.7, Fat 0.3, SaturatedFat 0.1, Sodium 150.2, Carbohydrate 14.4, Fiber 1.3, Sugar 9.8, Protein 1.7
WATERMELON, RADISH AND AVOCADO SALAD
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Lidey Heuck
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.
WATERMELON AND CUCUMBER SALAD RECIPE BY TASTY
Here's what you need: large watermelon, cucumber, red onion, salt, feta cheese, balsamic vinegar
Provided by Tara Botwinick
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Cut a large watermelon in half lengthwise.
- Dice half of the watermelon and save the rind for later.
- Place watermelon, cucumber, red onion, salt, and balsamic vinegar into large bowl and mix together.
- Pour salad into hollowed out watermelon rind (optional).
- Enjoy!
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
RADISH & CUCUMBER SALAD
Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Provided by Good Food team
Categories Afternoon tea, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
- Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RADISH CUCUMBER SALAD
I put this salad together with vegetables I had left in my garden. My family liked it so well, I started bringing it to community suppers and was often asked for the recipe. It's a refreshing side dish for any meat entree. -Mildred Sherrer, Bay City , Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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