Greg asked for salad for dinner one night. I think it was a particularly lazy dinner today and I didn’t really have much at home in terms of vegetables. It required some creativity on my part and after scouring the refrigerator I came up with this Avocado Radish Salad. It’s really simple but so fresh tasting. I love that it requires so few ingredients and that it has such pretty colors. You can serve it as an appetizer on crackers or as a side dish with roast chicken or grilled fish. You can also do what Greg does, and eat it right out of the bowl. If you don’t like the sharpness of radish, you can marinate the radish first in the dressing for a few hours and then add then avocado right before serving. Feel free to experiment with different radish varieties. I used fire and ice radishes for this recipe. They are fairly mild.
Simple list of ingredients
Wash and chop radishes
Cut avocado into small cubes
Serve
- 2 bunches of radish (any variety) trimmed, washed and chopped in ¼ inch cubes
- 2 avocados chopped into ¼ inch cubes
- Juice of 1 lime
- Juice of 1 lemon
- ½ tsp salt
- 2 tablespoons of olive oil
- Combine avocado and radishes in a bowl
- Mix lime juice, lemon juice, olive oil and salt
- Toss with vegetables and serve
How is the burp?
Naomi – if you marinate the radish in the dressing, its not bad at all. I suggest you use mild radishes like I did.