Name: Watermelon Radish Carpaccio with Cotija & Salsa Verde
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 large watermelon radish; 1 small jalapeño pepper; 1/4 cup crumbled cotija cheese; 2 tablespoons fresh cilantro leaves; 2 tablespoons salsa verde (tomatillo salsa); 1 teaspoon extra-virgin olive oil; 1/4 teaspoon flaky sea salt

Watermelon Radish Carpaccio with Cotija & Salsa Verde

miradugm

This Watermelon Radish Carpaccio with Cotija and Salsa Verde is a showstopper salad that brings together vibrant color, crisp texture, and bold flavors. Thinly sliced watermelon radish forms a stunning floral pattern, topped with creamy cotija cheese, tangy salsa verde, and a touch of heat from fresh jalapeño. Cilantro adds a burst of freshness, while a drizzle of olive oil ties everything together. It’s a perfect appetizer or side for any meal, and its visual appeal makes it ideal for entertaining or impressing guests with minimal effort.

Ingredients

Instructions

Wash and trim the watermelon radish. Using a mandoline or sharp knife, slice it into very thin rounds.
Arrange the radish slices in a circular, overlapping pattern on a large plate.
Thinly slice the jalapeño into rings, removing seeds if less heat is desired.
Sprinkle the crumbled cotija cheese evenly over the radish slices.
Drizzle the salsa verde and olive oil across the plate.
Scatter the jalapeño slices and fresh cilantro leaves on top.
Finish with a pinch of flaky sea salt. Serve immediately.