Delicious & Easy

Spring Salad with Pea Shoots & Watermelon Radishes

Instructions

On a large platter arrange the vegetables and fruits, alternating so everything is evenly distributed.

Drizzle with lemon juice, olive oil, honey, a pinch of sea salt, and finish with a sprinkle of chopped hazelnuts.

Ingredients for

Spring Salad with Pea Shoots & Watermelon Radishes

1 fennel bulb, halved lengthwise, thinly sliced
1 grapefruit, peeled, segments separated from inner skins
2 oranges, peeled, segments separated
2 watermelon radishes, thinly sliced
2 red radishes, thinly sliced
1/2 cup pea shoot leaves, plus any young pods thinly sliced
1/2 lemon, juiced
1 tablespoon local extra-virgin olive oil
1 tablespoon local honey
pinch sea salt
1/4 cup toasted hazelnuts, chopped

Instructions for

Spring Salad with Pea Shoots & Watermelon Radishes

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