Avocado Salad With Tomato Radish Food

AVOCADO SALAD

Steps:

• Cut the avocados in half lengthwise, twist to separate the halves. Remove the pits, then cut them into about ¾-inch dice. Transfer to a large serving bowl. Cover with plastic wrap or foil if not used right away.
• To the bowl of avocados, add the cucumbers, tomatoes, radish, red onion, and jalapeno pepper. Cover and set aside.
• In a medium bowl, whisk together lime zest, lime juice, honey, cilantro, apple cider vinegar, minced garlic, dijon mustard, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking until a thickened dressing is formed. Taste and season with more salt and pepper as desired.
• Drizzle the dressing over the salad, gently toss to combine. Garnish with cilantro and serve immediately.

AVOCADO-RADISH SALAD

Steps:

• Soak 1/4 cup thinly sliced red onion in cold water, 10 minutes; drain. Combine 2 tablespoons sour cream, the juice of 1 lime and 1/2 teaspoon hot sauce in a bowl. Thinly slice 2 avocados and arrange on a platter. Top with 4 thinly sliced radishes and the onion. Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.

WATERMELON, RADISH AND AVOCADO SALAD

Steps:

• Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
• Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.

AVOCADO AND TOMATO SALAD

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

SIMPLE TOMATO AND AVOCADO SALAD

Steps:

• Combine all ingredients in small bowl and toss together.
• Let stand 5 minutes before serving.

RADISH AND AVOCADO SALAD - MEXICO

Steps:

• Trim the radishes, then, coarsely chop them by hand, or slice or chop them in a food processor, or julienne-cut them.
• Place the cut radishes in a bowl with the lime juice.
• Quarter, peel and pit the avocado, and cut it in thin slices.
• Gently mix it with the radishes and lime juice. Fold in the onion, season to taste and mound on a platter.
• Sprinkle with coriander leaves.