Watermelon Radish Salad with Peach and Blueberry recipe

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Ingredients

¾ cup apple cider vinegar
¼ cup olive oil
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch celery seed
4 ½ leaves basil, chopped
2 cloves garlic, finely chopped, or more to taste
⅔ cup watermelon radish, cut into 1/4-inch slices
⅔ cup shredded red cabbage
½ cup diced fresh peaches
½ cup blueberries
2 tablespoons sunflower seeds
1 teaspoon minced fresh ginger root

Nutrition Info

226.7 calories
carbohydrate: 19.9 g
cholesterol: : -
fat: 16 g
fiber: 1.4 g
protein: 1.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 156.4 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together apple cider vinegar, olive oil, honey, salt, pepper, and celery seed in a large bowl. Add basil, garlic, radishes, red cabbage, peaches, blueberries, sunflower seeds, and ginger. Stir to coat.

  2. Serve immediately or for best results cover and refrigerate to allow flavors to fully combine, 2 to 4 hours.

Recipe Yield

4 servings

Recipe Note

Light and fresh watermelon radish summer salad in an apple cider vinegar, honey, and olive oil dressing.

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