Wednesday, 7 July 2021

Watermelon Radish Salad

Watermelon Radish and Fresh Fig Salad


A summer salad that is bold, colourful, textured and delicious. 
Perfect for a cold picnic luncheon or to liven up a buffet table. It is simple to put together. Pick a favourite dressing. Creamy or a light vinaigrette - blue cheese or balsamic. Creamy ranch or an avocado oil. Cobnut or olive oil. It dresses well. 


A watermelon radish, avocado and fig salad. Summer perfection!


Serves 10 or more at a buffet table

Toss together with either vinaigrette or creamy dressing


4 cups shredded slaw - cabbage carrot

for the vinaigrette - whisk together
1/2 cup olive oil
2 tbsp balsamic, or white wine or apple cider vinegar
salt and pepper
pinch of sugar
squeeze of lime


OR 
creamy dressing -blend together

2 tbsp soft blue cheese 
4 tbsp mayonnaise
2 oz orange juice to thin it to the desired consistency
pinch of sugar



12 fresh figs, washed and cut
3 avocados cubed in chunks, lightly salted and dressed with a squeeze of lemon/lime
 
3 mini cucumbers thickly sliced- lightly salted
6 watermelon radish thinly sliced

Drizzle the figs, avocadoes, cucumbers and radish with a dressing of your choice.





Fresh fig, avocado and watermelon radish  salad with a creamy dressed slaw and lightly drizzled vinaigrette.

Tips
Dressing both the slaw and the other ingredients individually helps perfect the presentation and the flavour. While the slaw is bolder with creamy dressing a vinaigrette allows the beautiful flavours of the fruit and vegetable to remain authentic.
Prepare ahead but dress at the time of serving to keep everything crisp.
Lightly dress the salad, serving the remainder on the side.

Photography courtesy Niloufer Mavalvala

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.


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