Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

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.

How to Make It

Step 1

Prepare the Dressing: Whisk together all ingredients in a small bowl. Refrigerate until ready to use.

Step 2

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.

Step 3

When ready to serve, drizzle the Salad with a little of the Dressing. Pass the remaining Dressing at the table.

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