Pescatarian Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment it hits the table — those paper-thin watermelon radish slices reveal a brilliant magenta interior that makes the whole bowl look almost too pretty to eat. The combination of crisp cucumber, fresh herbs, and a zippy ginger-lime dressing keeps every bite bright and lively without feeling heavy. Coconut aminos bring a subtle savory depth in place of soy sauce, making the dressing both bold and clean-tasting. The brief salting step is a small but smart move — it draws out just enough moisture from the radishes and cucumber so the dressing clings instead of pooling at the bottom. Fresh cilantro and torn mint layered in at the end keep the herb flavor vibrant rather than wilted. It comes together quickly and works beautifully as a light lunch on its own or alongside grilled fish for a complete meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!