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.

By / Photography By Olivia Hayo | May 06, 2018

Ingredients

  • 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

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.

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Ingredients

  • 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
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