Monday, June 15, 2015

Radish Berries with Avocado-Vinaigrette

Watermelon radish has been on my to-try list for some time. The spiral pinkish-purple hue circular striations towards the center of this radish flesh is what first attracted me when I saw them on several food websites. I failed to find them during last summer (as I thought radish is more or less summer produce). Of course I have missed them because it is actually a cool-weather crop!


Do you know that watermelon radish is actually heirloom Chinese Daikon? Watermelon radish has tender-crisp flesh and subtly sweet, mild (only slightly peppery compared to standard radish) flavors. With almost no bitter sting, that makes watermelon radish perfect for salad. Even it has a little bitter sting, a salad of watermelon radish mixed with citrus fruits, berries, and buttery avocado finished with avocado-vinaigrette is sure to mask any bitter notes of the radish.


If there is a bottom-of-the-jar trick for peanut butter to make salad dressing, then I like using this bottom-of-the-avocado trick for making avocado-vinaigrette after using the firmer avocado flesh as part of the salad.



Watermelon Radish Salad with Avocado-Vinaigrette 红心萝卜色拉拼盘
Ingredients:
1 small watermelon radish, peeled, then thinly sliced
12-16 thin slices of organic cucumber
1 avocado, sliced (Note: save soft mushy flesh nearer the skin for vinaigrette)
1 orange, peeled, then sliced (Note: save some juice for vinaigrette)
Organic berries - blackberry, blueberries or raspberries, rinsed
Organic cherry tomatoes, rinsed
Finely chopped cilantro, garnish

[Avocado Vinaigrette]: Bottom of the avocado - i.e. the soft mushy flesh nearer the skin, finely chopped cilantro, and squeeze of lime and leftover orange juice after using flesh for salad


Directions: Lay the above ingredients (except cilantro on a bowl or plate). Gently pour the vinaigrette over the salad and serve. Garnish with fresh cilantro.

Sharing with Hearth and Soul

Tag: ,

An Escape to Food on Facebook