Watermelon Radish & Avocado Salad
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This Watermelon Radish & Avocado Salad is all-around crunchy, creamy from the avocado, and has a tangy molasses vinaigrette. Serve this salad with your favorite Mediterranean dinner or simply pack it for school or lunch.

I love crunchy, bitter watermelon radishes not only because they are gorgeous, but because they add crunch to any prepared salad. You can thin-slice it, dice it, or shred it. Today, we will dice them into small cute little cubes.
I like to dice all of the vegetables into the same size while making this salad. It will not only offer uniformity, but it will also allow you to obtain a small amount of each component in each mouthful.
Salad Ingredients
The Secret to the Perfect Watermelon Radish Salad
The Secret Is to Dice All of the Veggies Small
- This is the most crucial step. Getting a little bit of each ingredient into one generous bite is essential. Also, the bigger the pieces, the longer you’ll have to chew. 😬
- Also, the dressing has a modest amount. Again, that’s to ensure that the salad doesn’t become too soggy and unpleasant.
Add the Avocado Right before Serving
- Or else you will be left with many brown avocado pieces.
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How Long Does this Salad Last?
Feel free to store this salad in a container with a lid for no longer than 12 hours. I find that the cucumbers can tend to be less crunchy then and the avocados will brown.

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- Authentic Kisir (Turkish Bulgur Salad)
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Watermelon Radish & Avocado Salad
Ingredients
For the vinaigrette
Instructions
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Add the lemon juice, vinegar, molasses, oregano, salt & pepper, into a mixing bowl ( use a large bowl)Â and whisk together while drizzling in the olive oil.Â
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Next, add the diced watermelon radish, onion, carrots, cucumber, cilantro, and avocado. Give a generous toss until all ingredients are completely covered in the dressing.Â
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Finally, serve right away with any soup, main course, or store into the fridge for no longer than 12 hours or so. Enjoy!
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