Shaved Radish and Avocado Salad with Avocado Dressing
Photo ©Ellie Baygulov/Stocksy United
Avocados are one of those items that we take for granted and tend to believe are always in season. After all, when was the last time you went to the grocery store and didn’t see a huge heap of avocados? Here’s a better question—when was the last time you saw and purchased California avocados?
As a nation, we are obsessed—we want the healthy fats, vitamins, minerals, and fiber that we keep hearing about! We’ve driven the demand up so high that we’ve had to find as many sources as possible—maybe a place or two where avocados grow well all year long. Many of the avocados we purchase are from Mexico, Peru, or elsewhere.
Get California avocados now through early fall and try them in this beautiful salad.
serves 4
INGREDIENTS
2 cups mixed radishes, trimmed and thinly sliced
2 cups loosely packed mixed greens
1 firm but ripe avocado, thinly sliced
sea salt
for the dressing
makes about 1 cup
INGREDIENTS
1 large ripe avocado, pit and skin removed
1/4 cup water
2 tbsp avocado oil
1 small clove garlic, minced
1 tbsp fresh lemon juice
sea salt, to taste
freshly ground black pepper, to taste
INSTRUCTIONS
Add all ingredients to a blender or food processor and process until smooth, about 1 minute.
ASSEMBLY
To assemble, arrange sliced radishes on a large platter, topped with sliced avocado and greens. Spoon dressing over the top and serve.