Orange, Avocado and Radish Platter with Meyer Lemon Vinaigrette

A composed salad plays up to the striking beauty of individual ingredients. Notice radiating and concentric designs within this soft-hued circle of circles. Fuchsia-centered watermelon radishes and sweet red onion offer a mild, peppery bite, contrasted by buttery avocado and fresh oranges. Add a final flourish with a vinaigrette Meyer lemons, a natural hybrid of lemon and Mandarin orange.

Makes 4 servings


  • 3 tablespoons freshly squeezed Meyer lemon juice (about 2 lemons)
  • ½ tablespoon granulated sugar
  • ½ tablespoon extra virgin olive oil
  • 2 pinches salt
  • ¾ cup watercress
  • 2 oranges, peeled and sliced ¼ inch thick
  • 1 avocado, seeded, peeled and sliced ¼ inch thick
  • 1 watermelon radish, sliced paper-thin
  • 1 red onion, thinly sliced
  • 2 tablespoons broccoli sprouts
  • ½ teaspoon coriander seed, crushed (optional)


For Meyer lemon vinaigrette, whisk together lemon juice, sugar, olive oil and salt. Strew watercress over a platter. Arrange slices of orange, avocado, radish and onion on platter. Sprinkle with broccoli sprouts and, if desired, crushed coriander seed. Drizzle with vinaigrette.