Lupin Free Ginger-Lime Watermelon Radish Salad
Few salads stop people in their tracks visually, but slicing into a watermelon radish and revealing that vivid magenta interior is genuinely one of the most satisfying moments in a home kitchen. Shaved paper-thin on a mandoline, those jewel-toned rounds become the centerpiece of a salad that's as striking on the plate as it is bright on the palate. The dressing leans on fresh lime juice and zest, grated ginger, and coconut aminos for a punchy, slightly tangy base that ties everything together without any wheat or grain-based sauces to worry about. A quick salt-and-rest step draws out just enough moisture from the radishes and cucumber so the final dish stays crisp rather than watery. Torn mint and fresh cilantro add an herby lift that makes every bite feel light and alive. This is the kind of salad that works as a starter, a side alongside grilled proteins, or an honest lunch on its own — and it comes together in minutes with nothing more than a bowl and a whisk.
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Learn more →Ingredients
4 servings
For the salad
- 4 medium watermelon radishes (about 12 oz total), scrubbed
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced on the bias
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- ¼ tsp fine sea salt, plus more to taste
- 1 tsp lime zest
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes as thinly as possible — about 1/16 inch — to reveal their magenta interior. Stack the slices and cut them into half-moons or leave them whole if small.
- 2
Place the sliced radishes and cucumber in a large mixing bowl. Sprinkle with a pinch of salt, toss gently, and let stand for 10 minutes until the vegetables release a little moisture and soften slightly.
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