Best Melon And Radish Salad Recipes

Watermelon Salad With Radishes and Mint image

Provided by Carla Hall

Yield 8 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 bunch red radishes, cut into ⅛-inch slices
2 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
½ red onion, cut into thin slivers
4½ pounds watermelon (1/4 of a large melon), rind removed, flesh cut into 1-inch cubes
2 tablespoons torn mint leaves

Steps:

Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp.
Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon.
Gently toss with your hands to coat evenly.
Spread on a serving platter, grind pepper all over, and top with the mint.

Watermelon, Radish and Avocado Salad image

Provided by Lidey Heuck

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound 3/4-inch cubed watermelon, chilled (about 3 1/2 cups)
1 cup very thinly sliced radishes (4 to 5 radishes)
1 large shallot, thinly sliced
4 tablespoons olive oil
1 tablespoon champagne or white wine vinegar
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 1/2 ounces baby arugula (about 4 cups)
2 firm-ripe avocados, halved, pitted and diced
1/3 cup torn fresh mint or basil leaves
Shaved ricotta salata (optional)

Steps:

Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.

Cucumber and Watermelon Radish Salad image

Provided by Marc Murphy

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon la-yu (Japanese chile oil)
2 hothouse cucumbers, split in half lengthwise and cut into medium dice but uneven pieces
2 medium watermelon radishes, peeled, halved and thinly sliced on a mandoline
2 tablespoons toasted sesame seeds (see Cook's Note)

Steps:

Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
Garnish with the toasted sesame seeds and serve.

Melon and Radish Salad image

Provided by Celeste

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

1/2 small honeydew melon, seeded, peeled and cut into very thin bite-size pieces (2 c.)
1/2 small cantaloupe, seeded, peeled and cut into very thin bite-size pieces (2 c.)
8 -10 red radishes, very thinly sliced (3/4 to 1 c.)
1/4 cup fresh watercress leaf
1 tablespoon honey
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon ground black pepper
watercress leaf (optional)

Steps:

In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey.
In a small bowl stir together watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve.
To serve, toss melon salad with dressing. Garnish with watercress leaves, if desired.

Nutrition Facts : Calories 63.6, Fat 2.8, SaturatedFat 1.7, Cholesterol 5.6, Sodium 55, Carbohydrate 9.7, Fiber 0.8, Sugar 8.5, Protein 1