Radish, Orange and Avocado Salad


This salad is one of those things that sounds like it shouldn’t work, but totally does.

Over the holidays, I gave myself the gift of a new cookbook, Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour. It’s a pretty fantastic book. It’s laid out by season and each season has about a dozen different menus that feature an entree and a salad, or side dish.

This particular salad is from the Autumn section, but I made it in winter because I’m just rebellious as hell.

It’s very quick and easy and a nice way to add a bit of bright color to your plate. I served this along with the Roasted Tofu and Peanut Noodles that I already posted, and thought that the citrus flavors went surprisingly well with the peanut sauce.

What You’ll Need:

  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1 large ripe avocado, pitted, peeled and cut into 1-inch cubes
  • 2 large seedless oranges
  • 1 bunch (about 8) red radishes, thinly sliced
  • Course sea salt and fresh black pepper

What You’ll Do:

  • In a salad bowl, whisk together the lemon juice and olive oil.
  • Add avocado and toss gently.
  • Cut the rind off the orange until no pith remains.
  • Cut the oranges from blossom to stem end into quarters then cut crosswise into 1/2 inch slices.
  • Add orange slices and radishes to the bowl.
  • Season with salt and pepper.
  • Toss and serve.




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