A refreshing and visually stunning salad featuring watermelon radishes thinly sliced to resemble carpaccio, paired with arugula and a creamy avocado dressing. This dish is a delightful combination of crisp, peppery, and creamy textures, enhanced by the nutty crunch of pine nuts and the tangy richness of feta cheese.
Ingredients: 2-3 medium-sized watermelon radishes, thinly sliced. 2 cups arugula leaves. 1 ripe avocado, peeled and pitted. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and black pepper to taste. 1/4 cup toasted pine nuts. 1/4 cup crumbled feta cheese. Fresh basil leaves for garnish.
Instructions: Put the watermelon radishes and arugula leaves in a bowl and slice them very thinly. Slowly toss to mix. Put the ripe avocado, lemon juice, olive oil, salt, and black pepper in a blender. Mix the ingredients together until the dressing is smooth. Pour the avocado dressing over the arugula and radish mix. Toss the salad to cover it all. Move the salad that has been dressed to a serving platter or individual plates. Toast the pine nuts and break up the feta cheese and sprinkle them on top of the salad. Add a splash of color and flavor with fresh basil leaves. Watermelon radish carpaccio with arugula and avocado dressing is ready to eat right away.
Prep Time: 15 minutes
Cook Time: 0 minutes
falcon gora monte