Orange, Avocado and Radish Platter with Meyer Lemon Vinaigrette

Name: Orange, Avocado and Radish Platter with Meyer Lemon Vinaigrette
Yield: 4
Ingredients: 3 tbsp freshly squeezed Meyer lemon juice (about 2 lemons); ½ tbsp granulated sugar; ½ tbsp 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 tbsp broccoli sprouts; ½ tsp coriander seed, crushed (optional)

A composed salad plays up the striking beauty of individual ingredients, including watermelon radishes, red onion, avocado and more.

A composed salad plays up 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 of Meyer lemons, a natural hybrid of lemon and mandarin.

Makes 4 servings

Ingredients

3 tbsp freshly squeezed Meyer lemon juice (about 2 lemons)
½ tbsp granulated sugar
½ tbsp 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 tbsp broccoli sprouts
½ tsp coriander seed, crushed (optional)

Directions

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.