Watermelon, Arugula and Radish Salad

3 servings

20 minutes

Watermelon, arugula, and radish salad is a vibrant combination of freshness, spiciness, and juiciness born in European cuisine. Its unusual mix of ingredients is striking: sweet, refreshing watermelon meets spicy arugula and crunchy radish, while the lime and ginger dressing adds a light citrusy zest. Nutty notes from roasted peanuts deepen the flavor, while mint and cilantro add freshness. This salad is perfect for a summer dinner or festive gathering, serving as both a light and sophisticated appetizer. Its layered presentation makes the dish visually appealing, and capers add an interesting salty sharpness. It's an ideal choice for lovers of unconventional gastronomic combinations.

Energy value per serving

• Calories: 262.5
• Proteins: 7.8g
• Fats: 14g
• Carbohydrates: 28.1g

Ingredients

• Watermelon: 0.3 pc
• Lime: 1 pc
• Grated ginger: 1 tsp
• Extra virgin olive oil: 1 tbsp
• Mint leaves: 17 g
• Chopped cilantro (coriander): 2 tbsp
• Arugula: 35 g
• Radish: 1 pc
• Capers: 1 tbsp
• Crushed roasted peanuts: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Zest the lime and squeeze the juice. Cut the watermelon into 6 discs, each 10 cm in diameter and 2.5 cm high.

   Required ingredients:

   • Lime: 1 piece
   • Watermelon: 0.3 piece

2. Prepare the dressing by mixing lime juice and zest with black pepper, ginger, and olive oil. Salt the watermelon slices, drizzle them with half of the prepared dressing, and sprinkle with half of the mint and cilantro.

   Required ingredients:

   • Lime: 1 piece
   • Grated ginger: 1 teaspoon
   • Extra virgin olive oil: 1 tablespoon
   • Watermelon: 0.3 piece
   • Mint leaves: 17 g
   • Chopped cilantro (coriander): 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Thinly slice the radish and mix it with the remaining mint and coriander, add arugula leaves and peanuts. Drizzle with the remaining dressing and toss.

   Required ingredients:

   • Radish: 1 piece
   • Mint leaves: 17 g
   • Chopped cilantro (coriander): 2 tablespoons
   • Arugula: 35 g
   • Crushed roasted peanuts: 2 tablespoons
   • Extra virgin olive oil: 1 tablespoon

4. Place a 10 cm diameter culinary ring in the center of the serving plate. Lay a disc of watermelon at the bottom, then 1/3 of the arugula and radish mixture, cover with a second watermelon disc, and remove the ring. Use 1 teaspoon of capers to garnish the salad. Prepare two more portions similarly.

   Required ingredients:

   • Watermelon: 0.3 piece
   • Arugula: 35 g
   • Radish: 1 piece
   • Capers: 1 tablespoon