Spring Chop Salad

Spring Chop Salad with kumquats peas basil and watermelon radish by Alavita

We are so excited to share this fan-favorite recipe. Because spring is in the air! And because we always want more gorgeous watermelon radishes on our plate. You are going to fall in love with this bowl of bright, spring goodness. Make a huge batch and enjoy all week! 


For the Bowl:

  • 3 cups millet, cooked (substitute any grain of choice - quinoa, brown rice, farro, etc.)
  • 1.5 cups peas, cooked fresh or thawed from frozen
  • 2 watermelon radishes, sliced (quartered is best for eating, sliced is pretty for serving)
  • 1 cup kumquats, halved (can sub tangerine slices or other fruit of choice)
  • 1/2 cup spring onions (or green onions), sliced

For Dressing:

  • 1 lemon, juice + zest
  • 1/3 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 1 tsp honey
  • 1 cup fresh basil
  • 1 cup fresh mint
  • 1/2 teaspoon salt


  1. Add all dressing ingredients to food processor or blender and pulse until creamy.
  2. Toss all salad ingredients with dressing and serve.*

*If sharing with others, it looks most beautiful before tossed in the dressing. We recommend layering all ingredients in your serving dish and dressing just before serving :)

watermelon radish
gluten free millet bowl with kumquats basil and watermelon radish by Alavita Nutrition