I love chopped salads. There is something wonderful about the differences of textures and flavors between the ingredients. This one is Mexican style with cilantro, pepitas, radish, avocado, and a lime vinaigrette. I’ve made it twice already-once for me and once for family and it is a favorite with all. Watermelon radish is a mild radish with a green skin and a white and hot pink flesh, hence the name.
I’ve grown them in my garden this year and they are super easy, just like other radishes. They only take about 4 weeks to mature and they are a great cover crop. Easy to grow in pots too!
Radish and orange chopped salad
(adapted from Cooks Illustrated)
1 avocado, pitted peeled and diced
large handful cilantro, roughly chopped
2 watermelon radishes or 5 red radishes, trimmed and sliced into thin rounds
1/2 a red onion, very thinly sliced (use less if you don’t care for onion)
1 cucumber, quartered and chopped
1/2 a small jicama, peeled and cut into match sticks
3 small to medium oranges, peeled and pith cut away, then cut crosswise into thin slices (take care to remove seeds)
1 small head romaine lettuce, washed dried and chopped
1/4c pepitas (shelled pumpkin seeds), toasted or kept raw if preferred
juice of 2-3 limes
3T avocado oil or other neutral tasting oil
1 large clove garlic, minced
Combine lime juice, oil, garlic, and salt in a small bowl and mix well. Let sit at least 5 minutes while combining all other ingredients in a large bowl. Pour dressing over the salad, mix well, and serve immediately. I served this with black bean soup and it was perfect together!
Since its Saturday, I’m making my meal plan for the coming week, which includes 5 easy healthy dinners:
1.Tempeh walnut meatballs with zucchini noodles and sautéed thyme mushrooms
2. Sweet and sour pineapple and red bell with cashews and sugar snap peas over coconut rice
3. Burrito bowls: Black beans, rice, guacamole, Pico de gallo, sautéed fajita veggies (red and green bells, red onion), lettuce.
4. Spicy Thai coconut soup with mushrooms and edamame
5. Black eyed pea succotash and sautéed kale.