Carpaccio of Watermelon Radishes with Arugula and Citrus Avocado Vinaigrette

Ingredients

• 4 Watermelon radishes


• 1 small avocado, thinly sliced


• 2 to 3 oz of baby or wild arugula


• 2 Tablespoons freshly squeezed orange juice


• ¼ cup/ 60ml Avocado oil (or extra virgin olive oil)


• 1 Tablespoon freshly chopped herbs such as chives and parsley


• 1/2 tsp sea salt (plus more to taste)


• Freshly ground black pepper


• 4 oz Fresh goat cheese for serving (optional)

Directions

1. Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds. 


2. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes. 


3. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates. 


4. Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste. 


5. Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado. 


6. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.

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