Rainbow Salad | Cooking Professionally

Ingredients

• ***For the dressing:***
• 1/4 cup mayonnaise
• 2 tablespoons orange blossom honey or another similarly floral honey
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 1/2 teaspoon dry mustard
• 1/2 teaspoon poppy seeds
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• ***For the salad:***
• 1 large watermelon radish, peeled and cut into very thin rounds
• 1 medium orange, peeled and cut into thin rounds
• 1 medium grapefruit, peeled and cut into segments
• 6 ounces small radishes, trimmed and cut into thin wedges
• 2 small avocados, peeled, pitted, and diced
• 1/2 cup pomegranate arils
• 3 tablespoons pistachios, salted and roasted
• 2 tablespoon scallions, chopped, white and tender green parts only
• micro greens, optional, to taste
• 1/4 teaspoon kosher salt