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.
- ¼ cup drained Sea Grapes
- 1 Melon (Honeydew, Crenshaw, etc)
- ¼ lb Radishes
- 1 stalk Celery
- 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
Rinse the sea grapes well with cool water.
Remove the rind from the melon & cut it in half. Scoop out the seeds.
Thinly slice the celery on a v-slicer or mandoline.
Cut the radishes into wedges.
Slice the melon very thinly.
Cut all but two of the radishes into small wedges.
Thinly slice the remaining two radishes. The slices should be thin enough to be translucent.
In a small bowl combine the dressing ingredients, and whisk them into a vinaigrette.
Toss the sliced radish and celery with the dressing to coat.
Lay slices of the melon out on plates, top them with the dressed radishes & celery.
Top this combination with small mint leaves and stalks of sea grapes.
Drizzle with some of the olive oil. Serve.