Radish and Avocado Salad - Mexico

“Adapted from "Cuisine of the Water Gods" by Patricia Quintana.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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