Author Notes
This is a light and refreshing salad using a variety of summer and spring vegetables. It can be easily pared with pork, chicken or fish. The heat of the radish and watercress, as well as, the ginger, gives it a nice "kick." —Bohdanna
Ingredients
- Salad
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2 cups
watercress, cleaned
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2 cups
medley of tomatoes, red, yellow, orange, diced into small quarters
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5 pieces
radishes, cleaned, ends cut off, thinly sliced
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1 piece
red onion, small, sliced thinly into ringlets
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1/2 cup
chives, chopped finely
- Dressing
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1 tablespoon
ginger, finely grated
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1 tablespoon
soy sauce, light
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1 tablespoon
vinegar, rice
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1 tablespoon
sugar
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1 pinch
salt and pepper, to taste
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1/4 cup
juice of one large lime
Directions
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In a medium bowl, gently mix all of the salad ingredients together.
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In a separate small bowl, whisk together all of the dressing ingredients. Chill dressing in refrigerator for a few minutes.
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Arrange the salad on your serving plate, and pour the prepared dressing over the entire salad. Gently toss.
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Decorate with radish slices and chives, as a garnish.
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