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Colorful winter salad on watermelon radish, star fruit, fennel, sugar snap peas, kumquats and avocado with passionfruit vinaigrette and hemp seeds
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5 from 1 vote

Watermelon Radish, Citrus, Fennel Salad with Passion Fruit Dressing

This refreshing winter watermelon radish, citrus, fennel salad is full of crunchy textures and bright citrusy flavors. The passionfruit dressing is deliciously zingy!
Prep Time20 minutes
Cook Time1 minute
Total Time21 minutes
Course: Salad
Cuisine: American
Keyword: citrus salad, winter salad, vegan salad
Servings: 4 servings
Calories: 329kcal
Author: Kaity Farrell

Ingredients

Salad

  • 1 cup snap peas
  • 1 large watermelon radish thinly sliced
  • 1 medium fennel bulb thinly sliced
  • 1 cup baby arugula or shredded radicchio
  • 6 kumquats
  • 1 large star fruit
  • 1 avocado
  • 2 tablespoons hemp seeds or sunflower seeds

Dressing

  • 1 passionfruit
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dried thyme or oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Blanch snap or snow peas in boiling water for 1 minute, then rinse under cold water to stop cooking process. Open and split the the snap peas into halves to reveal the peas inside.
  • Use a mandolin to very thinly slice (or shave) the watermelon radish and fennel bulb. Slice kumquats and star fruit. 
  • Peel and remove seed from avocado. To make an avocado rose, thinly slice avocado halves and fan out slices into a long snake-like strip. Then curl the strip into itself and carefully wrap it around into a spiral/rose shape. 
  • Arrange radicchio or arugula onto a large platter. Then arrange the peas, radish, fennel, kumquats, star fruit on top of the lettuce. Place avocado rose in center and sprinkle seeds over the top of salad. 
  • Make dressing: Cut open the passion fruit and scoop out center including seeds into a blender. Add rest of dressing ingredients and blend until emulsified, creamy and smooth. 
  • Pour dressing over salad just before serving and eat right away.  

Notes

  • Store leftover salad in an airtight container and refrigerate for up to 4 days. 

Nutrition

Serving: 0.25salad | Calories: 329kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 394mg | Potassium: 811mg | Fiber: 10g | Sugar: 11g | Vitamin A: 999IU | Vitamin C: 52mg | Calcium: 98mg | Iron: 3mg