watermelon salad radish

Our <a href=/articles/2013/07/summer-salad-series>Summer Salad Series</a>, designed to nourish, detoxify, hydrate, and satisfy you every Monday in July, begins this week with a meal that's as visually enticing as it is nutritionally sound. "I love how the watermelon radish looks a bit like bursting fireworks," says Marissa Lippert, RD, who created the recipes featured in our series. You'll load up on nutrients: beets and radishes are both high in antioxidants, aid digestion and help the liver process toxins, says Lippert. Plus, radishes are a natural diuretic to help release excess water weight. And the flavors are as bright and refreshing as they look. Enjoy.<div>Watermelon Radish and Beet Salad with Hazelnuts, Pecorino Romano, Mint + Honey-Lemon VinaigretteServes 4 Ingredients:Salad1 watermelon radish, thinly shaved1 bunch of ruby red or golden beets, roasted, peeled and quartered1 bunch of arugula ¼ cup hazelnuts, toasted and lightly crushed2 tbsp. chopped mint2 scallions, thinly sliced Dressing Juice of ½ lemon½ teaspoon Dijon mustard1½ tsp. tahini2 tsp. champagne vinegar1 tsp. honey3 tbsp. extra-virgin olive oilSalt and freshly cracked pepper to taste¼ cup shaved Pecorino Romano cheese Directions:1. Place salad ingredients in a large bowl.2. Mix lemon juice, Dijon mustard, tahini, vinegar and honey in a small bowl. Slowly drizzle in olive oil, whisking continuously. Season with salt and pepper. 3. Drizzle over salad and toss to lightly coat. Garnish with Pecorino Romano and serve.Photography by <a href=http://www.christinehanphotography.com/ target=_blank>Christine Han</a></div>