The first installment of our Summer Salad Series makes for a vibrant and detoxifing meal.
By: Q by Equinox
Our Summer Salad Series, designed to nourish, detoxify, hydrate, and satisfy you every Monday in July, begins this week with a meal that’s as visually enticing as it is nutritionally sound. “I love how the watermelon radish looks a bit like bursting fireworks,” says Marissa Lippert, RD, who created the recipes featured in our series. You’ll load up on nutrients: beets and radishes are both high in antioxidants, aid digestion and help the liver process toxins, says Lippert. Plus, radishes are a natural diuretic to help release excess water weight. And the flavors are as bright and refreshing as they look. Enjoy.
Watermelon Radish and Beet Salad with Hazelnuts, Pecorino Romano, Mint + Honey-Lemon Vinaigrette
1 watermelon radish, thinly shaved
1 bunch of ruby red or golden beets, roasted, peeled and quartered
1 bunch of arugula
¼ cup hazelnuts, toasted and lightly crushed 2 tbsp. chopped mint
2 scallions, thinly sliced
Juice of ½ lemon
½ teaspoon Dijon mustard
1½ tsp. tahini
2 tsp. champagne vinegar
1 tsp. honey
3 tbsp. extra-virgin olive oil
Salt and freshly cracked pepper to taste
¼ cup shaved Pecorino Romano cheese
1. Place salad ingredients in a large bowl.
2. Mix lemon juice, Dijon mustard, tahini, vinegar and honey in a small bowl. Slowly drizzle in olive oil, whisking continuously. Season with salt and pepper.
3. Drizzle over salad and toss to lightly coat. Garnish with Pecorino Romano and serve.
Photography by Christine Han