It has been a lazy cooking week for me. It’s officially Spring, but the weather is hovering around the 90s here. Not exactly the kind of weather that makes me want to crank on the oven or stove. Even by Phoenix standards it’s a little hot for this time of year. This watermelon radish salad with avocado cilantro dressing was the perfect snack for an unseasonably hot weather day. My inspiration – a gorgeous, softball-sized avocado that my friend brought back from her father’s farm, Rancho Sattari in California. I whipped this up in practically the same amount of time my husband would take in making his “go to” snack (pb and nutella sandwich). Just throw the dressing ingredients in a blender, and pour generously on top of mixed greens (from my On The Vine csa produce box) and your choice of additions. I chose to add beautiful watermelon radishes from Circle Key Farms from North Scottsdale Farmers Market. Watermelon radishes are very mild in flavor, and somewhat sweet. I find the avocado cilantro dressing is very similar to green goddess dressing, but with none of the guilt.
Avocados are not only high in omega 3, they are also one of the top foods to detoxify and cleanse the liver. Radishes are high in vitamin C, detoxify the liver and kidneys, and aid in digestion. You are just minutes away from a light and refreshing salad with a hearty and creamy avocado cilantro dressing, that is also super healthy as well.
Adapted from Eating Well, March 2011
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Yield : 4
- Combine first six ingredients in the blender. If you need to thin it out, you can add a little water or milk.
- Add honey and salt to taste.
- Put mixed greens and watermelon radish in a mixing bowl, and top with dressing.
What I used for this recipe: