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Watermelon Radish and Cucumber Salad

Provisions Magazine Taproot Kitchen Watermelon Radish Cucumber Salad

 45 watermelon radishes, thinly sliced
 2 cucumbers, thinly sliced
  cup olive oil
 Juice of 2 large lemons (about ⅓ c.)
 1 tsp Dijon mustard
 ½ tsp honey or maple syrup
 12 garlic cloves, minced
 Salt and pepper to taste

Add olive oil, lemon juice, mustard, honey and garlic to a small bowl and whisk together. Season to taste.


Toss the vegetables with the vinaigrette and serve with chopped parsley, dill or cilantro.