Watermelon, Radish & Avocado Salad
INGREDIENTS
- 1 pound 3/4-inch cubed watermelon, chilled (about 3 1/2 cups)
- 1 cup very thinly sliced radishes (4 to 5 radishes)
- 1 large shallot, thinly sliced
- 4 tablespoons olive oil
- 1 tablespoon champagne or white wine vinegar
- ½ teaspoon kosher salt (Diamond Crystal), plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 ½ ounces baby arugula (about 4 cups)
- 2 firm-ripe avocados, halved, pitted, and diced
- ⅓ cup torn fresh basil leaves
- Shaved Ricotta Salata (optional)
INSTRUCTIONS
- Place the watermelon, radishes, and shallots in a large serving bowl. In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes, and shallots, and toss well. Add the arugula, the avocado, and the rest of the dressing, and toss gently. Top with the fresh basil and ricotta Salata, if using. Season with more salt and pepper to taste. Serve immediately.
