CARPACCIO OF WATERMELON RADISHES WITH ARUGULA AND CITRUS AVOCADO VINAIGRETTE RECIPE

CARPACCIO OF WATERMELON RADISHES WITH ARUGULA AND CITRUS AVOCADO VINAIGRETTE RECIPE

A light and refreshing salad of thinly sliced watermelon radishes topped with arugula and avocado.

Ingredients

1. 4 Watermelon radishes
2. 1 small avocado, thinly sliced
3. 2 to 3 oz of baby or wild arugula
4. 2 Tablespoons freshly squeezed orange juice
5. ¼ cup/ 60ml Avocado oil (or extra virgin olive oil)
6. 1 Tablespoon freshly chopped herbs such as chives and parsley
7. 1/2 tsp sea salt (plus more to taste)
8. Freshly ground black pepper
9. 4 oz Fresh goat cheese for serving (optional)

Instructions

1. Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds.
2. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes.
3. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates.
4. Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste.
5. Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado.
6. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.

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