Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette

Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette
Staff Writer
Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette
Denise Woodward and Laudalino Ferreira

Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette

The first time I stumbled upon watermelon radishes was at the Berkeley Farmers Market, more than two years ago. I was searching for parsnips and thought this was it! The cheery crew at Happy Boy Farms warned me that it was a spicy radish. I had never seen a radish so... large. She took a knife out from her back pocket and cut it open.

I was in awe. The vibrant color completely had me. I fell in love with the somewhat tie-dyed design made of the brightest pink I had ever seen. Yes, I was buying purely on beauty. I took a paper bag and filled it with different sizes and shapes. I had no idea what to expect when I got home.

Tenderly, I took one of the radishes out of the crumpled bag, scrubbed the just-picked dirt off, and took a big bite. The spicy juices started to run down the corner of my mouth, and I was hooked. It was like my first kiss; wet, unknown, and a little bit spicy. I continued to slice a couple more, then I laid them on a plate and buttered a piece of still warm baguette. I put a couple vibrant slices onto the creamy butter and sprinkled Maldon salt over the top. It was perfect.

Since that first "kiss" some two years ago, watermelon radishes grace our table very often as an afternoon snack or mixed with tender greens for a dinner salad. Now that we are working from home, full-time, I am on the lookout for simple but delicious lunches. This salad is one of our favorites. It is full of sweet fennel and spicy watermelon radishes with a drizzle of olive oil and fresh squeezed Meyer lemons. It screams spring time, doesn’t it?

Calories Per Serving
Deliver Ingredients


  • 1 medium-sized bulb fennel, green fronds removed
  • 3 small to medium-sized watermelon radishes
  • 1 Tablespoon olive oil
  • Juice of 1 Meyer lemon
  • Maldon salt and black pepper, to taste


Using a mandoline, slice the fennel and radishes into thin slices and scatter onto a plate. Drizzle with the olive oil and squeeze the lemon juice on top. Season with Maldon salt and black pepper, to taste. Serve immediately.

Nutritional Facts

Total Fat
Saturated Fat

Watermelon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Watermelon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.