One thing the farm stands boast right now is color, and lots of it, from vibrant orange squashes and sweet potatoes, to hardy vibrant pink radishes!
I love color on the plate, and this time of year we can easily serve up that daily rainbow of vegetables. One of my favorite colors is the deep fuchsia of the watermelon radishes that appear this time of year.
A member of the brassica family, watermelon radishes are a Chinese Daikon radish that is best in early spring and fall, although you can sometimes find them during the summer months as well. They are sweet and mild in heat, and really high in Vitamin C. They are a rich source of beta carotene and antioxidants, and contain calcium, magnesium, iron, zinc, copper, manganese, selenium and some B vitamins. Plus, a whole cup has only 16 calories and nearly no fat.
Look for local organic first! It is always the best bet. This salad also uses little white turnips that are so crispy and sweet this time of year as well as scallions and bean or pea sprouts, and don’t forget to use the greens as well if they are still fresh.
The honey lime dressing is one of our house favorites, and if you have a patch of mint in your own garden, you are ahead of the game. If you have some of the dressing left over, drizzle it on muskmelon and serve it for breakfast.
Use it all!
If your radishes have nice tops on them and are not wilted or all chewed up, mince of a couple of those as well. Root to stem!
Watermelon Radish with Honey Lime & Mint Dressing
For the salad:
2 large watermelon radishes, cut into sticks
Some of the radish tops, if nice
2 scallions, cut on the bias, white and greens
1 small white turnip, cubed
1 small handful of bean or pea sprouts
Nigella or black sesame seeds to garnish
For the dressing:
Zest and juice of one juicy lime
1 tbsp. honey
1 tsp. fresh mint, finely minced
Dash of hot sauce
Pinch of salt
Mix together the dressing ingredients and whisk well, or shake in a canning jar.
Prep the radishes, scallions, and turnips and place in a bowl. Add the pea shoots, and mix them together.
Drizzle with the dressing and sprinkle with the nigella seeds and perhaps a bit more of the zest just for good measure.
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