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Ingredients
  

Quick Pickled Watermelon (Quickles)

  • ¾ cup thinly sliced watermelon radish I use my vegetable peeler
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon ume plum vinegar
  • ¼ teaspoon dried dill or ½ teaspoon fresh dill leaves

Salad

  • 2 leaves small heads little gem lettuce bottoms trimmed and washed
  • ½ cup sugar snap peas sliced in thirds
  • ½ cup crumbled feta
  • 1 small avocado sliced
  • 1 cup torn chunks of crusty bread like baguette
  • generous drizzle olive oil
  • generous squeeze of lemon juice
  • generous sprinkled of sea salt

Instructions
 

  • In a medium sized bowl, combine the sliced watermelon radish, vinegars, and dill. Turn to coat all radish slices completely, and then transfer to a sealable glass jar. Close the jar and turn it upside down, letting the juices commingle in all the right places. Let sit at least 15 minutes.
  • Lay bread chunks on a baking pan and place in toaster or regular oven for a few minutes at 425º, just until lightly golden. Remove from oven and set aside.
  • Tear lettuce leaves into a large bowl, and add peas, bread, and quickles, plus an extra drizzle of the quickle marinade. Add olive oil, lemon juice, and sea salt, and toss the salad. Then add avocado and feta, and toss again, gently. Give it a taste and adjust your fat, salt, and acid levels as desired by adding an extra drizzle of olive oil, red wine vinegar or lemon, and salt.
  • Eat by the bowlful. Enjoy spring bounty.