Best Watermelon Salad With Radishes And Mint Recipes

MINT WATERMELON SALAD

Mint Watermelon Salad image

I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! -Antoinette DuBeck, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

6 cups cubed seedless watermelon
2 tablespoons minced fresh mint
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons sugar

Steps:

Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WATERMELON, RADISH AND AVOCADO SALAD

Watermelon, Radish and Avocado Salad image

Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Lidey Heuck

Categories salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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.