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WATERMELON RADISH SALAD WITH CUCUMBER, GOATS CHEESE AND MINTY VINAIGRETTE
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5 from 1 vote

Watermelon Radish Salad with Lime Mint Vinaigrette

This Watermelon Radish Salad is not only very pretty with pink and light green hues but it is wonderfully refreshing. Springtime happiness on a plate!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Australian
Keyword: Easy, gluten free, keto, nut free, vegetarian
Servings: 4 as a side
Calories: 216kcal

Equipment

  • Bullet or High Speed Blender or Small Food Processor
  • Mandoline or V-Slicer

Ingredients

For the salad...

  • 4 Lebanese cucumbers
  • 1 bunch watermelon radish (approximately 5 radishes)
  • cup mint leaves
  • 50 grams goats cheese
  • Sea salt and cracked black pepper

For the lime mint vinaigrette...

  • ¼ cup olive oil
  • ¼ cup lime juice
  • cup mint leaves
  • 1 teaspoon Dijon mustard

Instructions

  • Wash your cucumbers well, then using a vegetable peeler, cut into ribbons and place in a mixing bowl.
  • Wash and trim your radish then slice thinly into rounds with a mandoline/v-slicer or sharp knife. Transfer to your bowl.
  • Place all your vinaigrette ingredients in a bullet/high-speed blender or small food processor and blitz until combined.
  • Pour the vinaigrette over the salad, add the mint leaves, season and toss until well combined. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl, crumble the goats cheese on top then scatter the mint leaves on top of the salad. Serve immediately.

Nutrition

Calories: 216kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 2mg