Radish, Avocado, and Citrus Salad

Name: Radish, Avocado, and Citrus Salad
Total time: 25 min
Ingredients: 1/4 cup mayonnaise; 2 tablespoons orange blossom honey or other floral honey; 1 tablespoon orange zest plus 1/4 cup fresh juice (from 1 orange); 1/2 teaspoon dry mustard (such as Colman's); 1/2 teaspoon poppy seeds; 1/8 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 large watermelon radish, peeled and cut into very thin rounds (about 2 cups); 1 medium orange, peeled and cut into thin rounds (about 1 cup); 1 medium grapefruit, peeled and cut into segments (about 1 cup); 6 ounces small radishes, trimmed and cut into thin wedges (about 2 cups); 2 small avocados, peeled, pitted, and diced (about 2 cups); 1/2 cup pomegranate arils; 3 tablespoons salted roasted pistachios; 2 tablespoons chopped scallions (white and tender green parts only); 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper

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1 Review

Rich in color, flavor, and texture, this radish salad makes a fabulous side or lunchtime main dish. Creamy avocado and sweet-tart citrus and pomegranate seeds balance out the peppery heat of the radishes. Watermelon radishes can be hard to find in supermarkets, but they are worth seeking out at the farmers' market. They are large and round in shape and their beauty is found on the inside. A cross-section looks like a miniature slice of ripe watermelon with bright green skin and a hot pink center. If you can't find watermelon radishes, you can substitute other varieties such as French breakfast, rainbow radishes, or even the regular round red ones. The recipe calls for oranges and grapefruits to be peeled, then cut into sections. To save on prep time, you can replace the fresh grapefruit segments with one (7-ounce) container of chilled precut pieces from the produce section of the grocery store. Drain the segments before using.

By

Sheri Castle

Published on March 22, 2020

Radish, Avocado, and Citrus Salad with Orange-Poppy Seed Dressing — Photo: Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox

Active Time:

25 mins

Total Time:

25 mins

Yield:

4 serves

Ingredients

Dressing

1/4 cup mayonnaise
2 tablespoons orange blossom honey or other floral honey
1 tablespoon orange zest plus 1/4 cup fresh juice (from 1 orange)
1/2 teaspoon dry mustard (such as Colman's)
1/2 teaspoon poppy seeds
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Salad

1 large watermelon radish, peeled and cut into very thin rounds (about 2 cups)
1 medium orange, peeled and cut into thin rounds (about 1 cup)
1 medium grapefruit, peeled and cut into segments (about 1 cup)
6 ounces small radishes, trimmed and cut into thin wedges (about 2 cups)
2 small avocados, peeled, pitted, and diced (about 2 cups)
1/2 cup pomegranate arils
3 tablespoons salted roasted pistachios
2 tablespoons chopped scallions (white and tender green parts only)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Directions

Prepare the Dressing: Whisk together all ingredients in a small bowl. Refrigerate until ready to use.
Prepare the Salad: Arrange watermelon radish, orange, grapefruit, small radishes, and avocados on a serving platter (or divide evenly among 4 plates). Sprinkle evenly with pomegranate arils, pistachios, scallions, salt, and pepper.
When ready to serve, drizzle the Salad with a little of the Dressing. Pass the remaining Dressing at the table.