Spinach, Watermelon and Radish Salad
Servings
6 Servings
Ingredients
- 6 cups 180 g fresh spinach leaves
- 1 watermelon radish peeled and sliced (1 cup/about 15 slices)
- 3 red radishes sliced (1/2 cup/about 15 slices)
- 1 cup 150 g diced watermelon(1/2 -inch/12-mm dice), chilled
- 8 fresh mint leaves roughly chopped
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon raw honey
- 1 tablespoon sesame seeds
- Kosher salt and freshly ground black pepper
Instructions
- To make the salad, in a large shallow bowl, use your fingertips to gently mix together the spinach, radishes, watermelon, and mint.
- To make the vinaigrette, in a small jar with a lid, shake together the oil, vinegar, honey, and sesame seeds. Season with a good pinch of salt and pepper. Drizzle the vinaigrette over the salad, toss all together, and serve.
- Make-Ahead Tip: The watermelon and mint can be prepared and stored in the fridge in separate containers for up to 2 days. The radishes can be prepared in advance and stored for up to 3 weeks. This salad is best when assembled just before serving.