Watermelon Radish + Beet Salad
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
Serves 4
Ingredients:
Salad
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
Related: Watermelon Salad with Basil, Ricotta Salata and Red Onion
Dressing
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
Related: Snap Pea, Basil and Ricotta Salata Salad
Directions:
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.
Related: Quinoa with Pomegranate, Nuts and Soft Herbs
Photography by Christine Han
