You ain't never seen nothin prettier! (Watermelon radish and avocado salad)

I love pretty food.  And you will be hard pressed to find something prettier than watermelon radishes in my book.  I had a Hollygrove market box with them in it and I immediately went to the google to figure out what I could make for lunch with them.  I couldn't find anything so I took my dog for a walk.  And stumbled across an avocado.  Turns out there is an avocado tree in the neighborhood.  I took it as a sign to add that to my plan.  

And what my plan ended up being for was a salad.  I had lettuce in the box too, why not.  This was the week before the Napa trip and not on the stretch my pants and stomach diet, but in hindsight, I am really glad I made this healthy tasty salad for lunch.  The avocado and the dressing really are the star of the dish, and that creaminess combined with the crispy radishes is such a good match.  I did not use them all up, so I put the extra ones in my Trader Joes spicy pickled vegetables to soak up some good stuff.  Hmm,  I need to make tacos now!  No I need to make this salad again to start the year off clean and healthy!

Have you had watermelon radishes before?  Aren't they pretty?  Full recipe to follow the montage.

A beautiful healthy lunch!
The cast.  I love that the majority of this (lemon, avocado, lettuce and radishes) is local!
As usual I had to add garlic to the party!
I parceled out my dressing so that I could make it easily and correctly at work.
Then I cut those beautiful radishes.
My old camera had some good days!  

How can this not be good!?

I had to add more dressing, but so divine! And a healthy way for you to start the new year!
Watermelon radish and avocado salad (Adapted from Williams Sonoma))

Ingredients: 1 shallot, finely diced
1 1/2 Tbs. fresh lemon juice, plus more if needed
1 1/2 Tbs. white wine vinegar (I used white balsamic)
Salt, to taste
1 avocado, halved lengthwise, pitted and diced
1/4 cup extra-virgin olive oil
1 head romaine lettuce, torn into 1/2-inch pieces
1 watermelon radish, thinly sliced
1/4 cup chopped fresh cilantro
1 cup grilled chicken

In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.  In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Top with chicken.

Happy Cooking!


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