A couple of weeks ago marked the end of the winter share distribution for my CSA farm. I always dread this time of year – nothing fresh and local coming to me each week, no farm fresh eggs, the long wait until harvest season for the farm begins again sometime in June. I made a commitment to myself to make sure to use everything in the bag, knowing it’s going to be a long wait.I honestly didn’t know what these were when I saw them. They were so pale in color on the outside, that at first I thought they were turnips. So I cut one open, thinking to combine it with mashed potatoes and some herbed cheese. Imagine my surprise when I found this gorgeous girl instead. Watermelon radishes, so named because the pale green rind with the pink-red interior flesh looks like a miniature watermelon.I figured a quick soak overnight in a very simple vinaigrette with some onion would give the faintest hint of pickling and add some flavor (they’re pretty mild on their own). You can either eat the radish salad on its own or top some mixed greens with the mixture. Easy. Tasty. And one more vegetable conquered for me!

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Pickled Watermelon Radish Salad
Prep time
Total time
Recipe type: Salad
Serves: 2-4
  • 3-4 medium to large watermelon radishes, sliced thin
  • ½ small white onion, very thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
  1. Combine all ingredients in a small bowl and toss together. Cover and refrigerate overnight before serving as a side dish or using as a topping to a mixed green salad.