Spring Salad with Watermelon & Radishes

The beauty of seasonal produce comes to life in this bright spring salad. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes. If you want a boost of protein, add shredded rotisserie chicken or grilled shrimp on top.
1 pound asparagus, trimmed
2 cups shredded green cabbage
1 cup shaved radishes
1 cup seedless watermelon, sliced
1 1/2 cups radish greens, roughly chopped
1 cup thinly sliced red onion
1 1/2 cups snow peas
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons honey
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped fennel seed
1/4 teaspoon ground chili pepper (optional)
4 ounces Japanese curly noodles, crumbled
Heat a large skillet over medium-high.

Place asparagus spears in pan and add enough water to completely cover. Bring to a simmer and cook, covered, 3 to 5 minutes, until crisp-tender. Transfer asparagus to a bowl of ice water. Drain and cut into thirds. Set aside. Place cabbage, radish, radish greens, red onion and snow peas in a large bowl. Toss to combine.

In a separate bowl, combine oil, lemon juice, honey, vinegar, salt, black pepper, fennel seed, and chili pepper. Stir with a whisk. Add dressing, asparagus and crumbled noodles to salad. Toss to combine.
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