Delicious & Easy
Spring Salad with Pea Shoots & Watermelon Radishes
Sweet, savory, and above all fresh, this easy spring salad from chef Olivia Hayo reflects the colors and Mediterranean essence of the Italian Riviera.
Ingredients for
Spring Salad with Pea Shoots & Watermelon Radishes
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
1/2 cup pea shoot leaves, plus any young pods thinly sliced
1/2 lemon, juiced
1 tablespoon local extra-virgin olive oil
1 tablespoon local honey
pinch sea salt
1/4 cup toasted hazelnuts, chopped
Instructions for
Spring Salad with Pea Shoots & Watermelon Radishes
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.
