Watermelon Radish Salad with Avocado Vinaigrette

This simple salad gets a pop of color from watermelon radishes, which have a pale green skin and pinkish flesh. When sliced into thin rounds, they make a beautiful presentation while also lending radishes’ signature peppery bite, perfectly countered here by rich, creamy avocado.

 

Watermelon Radish Salad with Avocado Vinaigrette

 

1 shallot, finely diced

1 1/2 Tbs. fresh lemon juice, plus extra if needed

1 1/2 Tbs. white wine vinegar

Salt

1 avocado, halved lengthwise, pitted and diced

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

2 heads romaine lettuce, dark outer leaves cut into 1/2-inch (12-mm.) pieces

1 watermelon radish, thinly sliced

1/4 cup (1/3 oz./10 g.) chopped fresh cilantro

 

In a small bowl, stir together the shallot, 1 1/2 tablespoon lemon juice, vinegar, and a pinch of salt. Gently stir in the avocado, season with salt, and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.

 

In a large bowl, combine the romaine, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and additional lemon juice. Transfer to individual plates. Serve right away. Serves 4.