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.