WATERMELON RADISH, CARROT & AVOCADO SALAD

Recipe by The Leek & The Carrot
Takes 20 minutes
Makes 4-6 servings

Ingredients:
1-2 large watermelon radishes, peeled and cut into 1/16-inch slices
1 pound carrots, peeled and cut into 1/16-inch slices
1-2 avocados (I always opt for more avocado when there’s an option), cut in half and sliced
Kosher salt


Orange Garlic Vinaigrette:
2 garlic cloves, minced as finely as you can
3 tablespoons fresh orange juice
3 tablespoons olive oil
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
Pinch black pepper

Directions:

  1. Combine radish and carrots in a large bowl.

  2. In a small bowl, combine all vinaigrette ingredients. Whisk until well combined and creamy in appearance (this means it has emulsified and will hold together well–mustard helps you achieve this emulsification so don’t leave it out!). Taste and adjust seasonings (some people will like more vinegar, salt or sugar).

  3. Pour dressing over radish and carrots.

  4. Lay out 3-5 avocado slices on each plate. Top with radish and carrots. Sprinkle with salt and drizzle with any dressing that remains in the bowl.

Carrots, Watermelon RadishBethanee WrightComment