Tuesday, July 15, 2014

Pretty in Pink Baja Salad feat. Watermelon Radish

Watermelon Radish has a bit milder sweeter flavor than the well known table radish with bright hot pink magenta flesh

I had a flowery poetic post started but for today, I'm sticking with the heat- Sriracha - Cha Cha Cha!

I give you a lyric that's been stuck in my head for days from one of my favorite Tiger Army songs, which has been on repeat today.

"It lives where love has died, this ghostfiiiii-iiii-iire!
Where poison flowers bloom
It sears from beyond sight
In the graveyard of promises
It burns right through the night

Only a lover lost burns in Ghostfire"

 ~ Tiger Army

I would argue that the Ghostfire he's feeling is actually....Sriracha.

Sriracha in a salad dressing? Why not! A little teaspoon never hurt anybody. The bright freshness from the lemon and radishes, the creamy goodness from the avocado, the crisp lettuce and then that spicy little kick comes around and flicks you in the forehead. In a good way. Hey! It wasn't a punch now, calm down. Assemble this salad in 15 minutes or less & you've got a good thing going.

Pretty in Pink Baja Salad feat. Watermelon Radish

Printable Version HERE

1 Watermelon Radish, sliced & trimmed edges
2 Tbsp Lime Juice
2 Tbsp Red Wine Vinegar
¼ Red Onion, sliced thin
¾ tsp Sugar
1 Tbsp Extra Virgin Olive Oil
3 Tbsp Cilantro, chopped
1 tsp Sriracha
½ Avocado, cut into large squares
1 Head of Red Lettuce, reddish ends only
Salt & Pepper, to taste

In a non-metallic bowl, toss the sliced radish, onion, red wine vinegar, lime juice, a sprinkle of salt, a sprinkle of pepper, sugar, olive oil, cilantro and Sriracha.

Let that groove together for 10 minutes while you cut up the other goodies (lettuce and avocado.)

I made it as a “bed of lettuce” under the marinated radish dressing & avocados….so I only used the pretty red and green ends, and not the center - the lighter green part- I saved for another day.

Yes, it's just that easy~ & pretty

Until next time....Happy Cooking!!


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