Sea Grape, Melon & Radish Salad
Makes 4-6 Servings
Fresh, bright, fruity & refreshing, this unusual salad draws the eye with its enticing blend of colors and shapes.
INGREDIENTS
- ¼ cup drained Sea Grapes
- 1 Melon (Honeydew, Crenshaw, etc)
- ¼ lb Radishes
- 1 stalk Celery
- Dressing
- 3 tbsp Kabosu Juice
- ¼ cup Fruity Extra Virgin Olive Oil
- Salt to Taste (we used ¼ tsp)
- Black Pepper
- Extra Virgin Olive Oil to Finish
- Flake Sea Salt to Finish
- Mint Leaves for Garnish
DIRECTIONS
1
Rinse the sea grapes well with cool water.
2
Remove the rind from the melon & cut it in half. Scoop out the seeds.
3
Thinly slice the celery on a v-slicer or mandoline.
4
Cut the radishes into wedges.
5
Slice the melon very thinly.
6
Cut all but two of the radishes into small wedges.
7
Thinly slice the remaining two radishes. The slices should be thin enough to be translucent.
8
In a small bowl combine the dressing ingredients, and whisk them into a vinaigrette.
9
Toss the sliced radish and celery with the dressing to coat.
10
Lay slices of the melon out on plates, top them with the dressed radishes & celery.
11
Top this combination with small mint leaves and stalks of sea grapes.
12
Drizzle with some of the olive oil. Serve.