Watermelon Radish, Cilantro and Feta Cheese Salad

Serves as many as you want

Recipes are helpful in the kitchen, but with a salad this fun I decided to keep the measurements more flexible, so you can make as much or little as you need. The dressing stays fresh for up to 3 days in the fridge, which is a time-saver on busy nights.

My intention was to serve this as a grown-up side salad—I figured the girls would want nothing to do with it. Once I sliced it, though, and Virginia got a glimpse of the bright pink flesh, she pulled her step stool alongside and asked for a piece.

As I cut them into matchsticks, and tossed them with a lime vinaigrette, she plucked pieces from the bowl at lightening speed. I thought for sure the sharpness of the feta I added at the last minute would deter her, but she kept on going back for more.

Isabella came in when she heard the word watermelon, it being her favorite fruit. While she had no desire to touch the salad with it’s tangy lime dressing and dots of feta cheese, she did ask to try a plain piece of the radish. After a few bites, she announced “not bad”. In kid speak, that’s music to any veggie-loving mama's ears.

For the dressing:

2 tablespoons freshly squeezed lime juice

Sea salt and freshly ground pepper, to taste

1/4 cup extra virgin olive oil

2 teaspoons honey

For the salad:

Watermelon radish, cut into matchsticks

Fresh chopped cilantro

Feta cheese, diced into small cubes

To make the dressing, add the lime juice, salt and pepper, oil and honey to a medium bowl. Whisk vigorously until mixed well. May be made up to 3 days in advance and stored in the refrigerator in a tightly sealed jar—just give it a shake before using.

To serve the salad, add the watermelon radish and cilantro to a deep bowl. Add desired amount of dressing, and toss well to coat. Transfer to a serving plate and dot with the cubes of cheese.