Avocado and Radish Salad

This salad offers a refreshing counterpoint to the Tortilla Pie's earthy flavors.

slideshow Terrific Green Salads

  • Servings: 12
KEY: Spring, Summer, Entertaining, Dinner Party, Easter, Mother's Day, Latin American, Mexican, Salads, Fast, No-Cook, Vegetarian

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Ingredients

  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 6 firm ripe Hass avocados—halved, peeled and sliced 1/3 inch thick
  • 3 scallions, thinly sliced
  • 6 bunches of white and red radishes (3 pounds), thinly sliced
  • 1/4 cup chopped cilantro

How to make this recipe

  1. In a bowl, whisk the lemon juice and olive oil. Season with salt and pepper. In another bowl, combine the avocados and scallions with half of the dressing and toss. Arrange the avocados around a large platter or shallow bowl. Add the radishes to the remaining dressing and toss. Mound in the center of the platter. Sprinkle the cilantro over the salad and serve.
Contributed By Photo © Quentin Bacon Published March 1998

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