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Cucumber-Watermelon Radish Salad

Peppery, colorful radish rounds and cooling cucumbers make this a “sense”-ational salad.


1/4 C extra virgin olive oil
1/4 C white wine vinegar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/8 tsp. black pepper
2 tsp. honey
1 large watermelon radish, sliced into rounds
1 Markon First Crop Hot-House Cucumber, sliced into rounds
2 C microgreens
Edible flowers, for garnish


Combine vinegar, mustard, salt, pepper, and honey. Whisk oil into mixture in a continuous stream until fully emulsified.
Toss microgreens in just enough vinaigrette to coat; reserve remaining dressing. Arrange radish and cucumber slices in circular patterns on plates. Drizzle a swirl of dressing on radish swirls, then top with microgreens. Garnish with edible flowers and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.