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This watermelon radish salad started with a surprise: a mystery box of vegetables gifted to me by my wonderful sister-in-law. The box came from Farmer Jones Farm at the Chef’s Garden, a fantastic source for high-quality, nutrient-dense produce grown using regenerative agriculture.
Among the treasures inside were stunning watermelon radishes, their brilliant pink and green hues inspiring me to create a dish that celebrated food as an art form. I love creating what I call ‘salads of opportunity’, starting with a star ingredient and building around it with complementary colors and textures. With the watermelon radish as my inspiration, I rummaged through my refrigerator, searching for ingredients that would not only enhance its crisp bite but also create a visually stunning and well-balanced dish. The result was astounding, so I had to share it.
What You’ll Love About This Watermelon Radish Salad
- Texture and crunch – Every bite is crisp and refreshing, thanks to the snap peas, radishes, and walnuts.
- Sweet, tangy, and peppery balance – The sweetness of the oranges, the tang of feta, and the slight heat from the radish make this salad anything but boring.
- Easy to prepare – Just a bit of slicing, sprinkling, and drizzling, and you’re ready to serve!
Ingredients
Each ingredient plays a key role in bringing balance to this watermelon radish salad.
- Watermelon radishes: Crisp and peppery, with a stunning pink center that makes the salad pop.
- Sugar snap peas: Sweet and crunchy, they add a fresh contrast to the radish.
- Oranges: Juicy and bright, bringing natural sweetness and acidity.
- Walnuts: Add healthy fats and a satisfying crunch.
- Feta cheese: Creamy and tangy, balancing the sweetness of the orange and the bite of the radish.
- Extra virgin olive oil: A smooth, fruity drizzle to enhance the flavors and help nutrient absorption.
- White balsamic vinegar: Light and slightly sweet, complementing the citrus notes.
- Fleur de sel: To sprinkle on top. This delicate finishing salt enhances the flavors without overpowering, bringing out the natural sweetness of the orange and the crisp bite of the radish.
- Freshly ground black pepper: For a touch of heat.
Instructions
- Toast the walnuts – A few minutes in a dry skillet until they are golden brown and fragrant.
- Prepare the ingredients – Use a sharp knife or mandoline to slice the watermelon radishes into thin rounds. Trim the sugar snap peas and slice them in half lengthwise. Peel and slice the orange in sections.
- Assemble the salad – Arrange the radishes, snap peas, and orange slices on a serving platter. Scatter the toasted walnuts and crumbled feta over the top.
- Dress and season – Drizzle the olive oil and white balsamic vinegar over the salad. Sprinkle with fleur de sel and freshly ground black pepper to taste.
- Serve immediately – This salad is best enjoyed fresh, when the flavors are at their peak and the textures are at their crispest.
Tips & Variations
- Add fresh herbs – A handful of mint or basil would be a lovely addition.
- Swap the nuts – If walnuts aren’t your thing, try pistachios or almonds.
- Use a different cheese – Goat cheese or shaved Parmesan would work well here too.
- Make it a meal – Add a handful of arugula and some grilled chicken, chickpeas, or a grain like farro for a more filling dish.
Storage Instructions
This salad is best enjoyed fresh, but if you need to store leftovers, keep them in an airtight container in the refrigerator for up to one day. The radishes and snap peas may lose some of their crispness over time, so for the best texture, store the dressing separately and add it just before serving.
FAQ
What is watermelon radish?
Watermelon radish is a type of heirloom daikon radish with a pale green exterior and a vibrant pink interior. It has a crisp texture and a mild, slightly peppery flavor that becomes sweeter as it sits.
Does watermelon radish taste like watermelon?
Nope! Despite its name, watermelon radish does not taste like watermelon. It has a mild, slightly peppery flavor, similar to regular radishes but less sharp.
What are the benefits of watermelon radish?
Watermelon radishes are rich in fiber, vitamin C, and antioxidants, making them great for digestion and immune support. They also have anti-inflammatory properties and can help regulate blood sugar levels.
Where can I buy watermelon radishes?
Watermelon radishes are often available at farmers’ markets, specialty grocery stores, and well-stocked supermarkets, especially in the fall and winter months.
Should you peel watermelon radishes?
Peeling the watermelon radish is optional; it softens the flavor and makes slicing easier, especially when using a mandoline. The skin is completely edible, however, and adds extra color and nutrients.
What is fleur de sel, and what can I substitute?
Fleur de sel is a delicate, flaky finishing salt that enhances flavors without overpowering them. It brings out the natural sweetness of ingredients, making it perfect for salads. Unlike regular table salt, it is not meant to be mixed throughout but rather sprinkled on top just before serving. If you don’t have fleur de sel, you can substitute it with Maldon salt or another high-quality flaky sea salt.
With its vibrant colors and crisp textures, this watermelon radish salad is as beautiful as it is delicious. Serve it as a light lunch, a bright side dish, or a refreshing contrast to a rich main course. However you enjoy it, one thing’s for sure: it won’t be boring!
Try These Other Recipes
Asparagus Salad with Wheat Berries
Cabbage Salad with Orange and Blue Cheese
Watermelon Radish Salad with Sugar Snap Peas, Orange & Feta
Ingredients
- 2 watermelon radishes
- 1 cup sugar snap peas
- 2 small oranges
- 1/4 cup walnut pieces
- 1/4 cup feta cheese; crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 pinch fleur de sel
- 1 pinch freshly ground pepper
Instructions
- In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring occasionally, until they are golden brown and fragrant. Let them cool before adding to the salad.
- Use a sharp knife or mandoline to slice the watermelon radishes into very thin rounds. Peeling is optional, but if using a mandoline, removing the skin can make slicing easier.
- Trim the sugar snap peas and slice them in half lengthwise.
- Peel and cut the orange in sections.
- Arrange the radishes, snap peas, and orange slices on a serving platter.
- Scatter the toasted walnuts and crumbled feta over the top.
- Drizzle the olive oil and white balsamic vinegar over the salad. Sprinkle with fleur de sel and freshly ground black pepper to taste.
- Serve immediately. This salad is best enjoyed fresh, when the flavors are at their peak and the textures are at their crispest.
Notes
- This recipe serves 4 as a side or appetizer, or 2 as a main if you add a grain or some protein. Nutrition data is for a quarter of the recipe (4 servings).
- Peeling the watermelon radish is optional; it softens the flavor and makes slicing easier, especially when using a mandoline. The skin is completely edible, however, and adds extra color and nutrients.
- If you don’t have fleur de sel, substitute with Maldon salt or another high-quality flaky sea salt.
- For best texture, store leftovers in an airtight container in the refrigerator for up to one day. Keep the dressing separate and add it just before serving.
I made this salad yesterday, and it was absolutely delicious! The colors were stunning, and the mix of textures was perfect. I can’t wait to make it again!