Spring Salad with Pea Shoots & Watermelon Radishes

BY Olivia Hayo
May 6, 2018

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Photography by Olivia Hayo for Edible San Diego

A easy spring salad that reflects the colors and Mediterranean essence of the Italian Riviera

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Sweet, savory, and above all fresh, this easy spring salad from chef Olivia Hayo reflects the colors and Mediterranean essence of the Italian Riviera.

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Ingredients

SERVES 2–4

1 fennel bulb, halved lengthwise, thinly sliced
1 grapefruit, peeled, segments separated from inner skins
2 oranges, peeled, segments separated
2 watermelon radishes, thinly sliced
2 red radishes, thinly sliced
½ cup pea shoot leaves, plus any young pods thinly sliced
½ lemon, juiced
1 tablespoon local extra-virgin olive oil
1 tablespoon local honey
Pinch sea salt
¼ cup toasted hazelnuts, chopped

Instructions

On a large platter arrange the vegetables and fruits, alternating so everything is evenly distributed.
Drizzle with lemon juice, olive oil, honey, a pinch of sea salt, and finish with a sprinkle of chopped hazelnuts.