Tuesday, June 4, 2013

Radish, Orange, and Avocado Chopped Salad

Radishes are so not on my radar--or didn't used to be. The husband likes them, and every now and then I might pick up a bag at the store for his salads. Then, I started getting them from my CSA. And get them some more. And a few more. If you only use one chopped up in one person's salad, then you don't use them up very fast! Enter some delicious radish and orange salad combinations from America's Test Kitchen. I don't know what it is about these two together, but they are delicious in combination! I adapted this particular recipe slightly (didn't have avocado on hand, nor did I have pumpkin seeds; I also had the lettuce from my share last week and it wasn't Romaine--so I'm not sure if my lettuce amount is accurate). Still, it made for a nice lunch and made a dent in the first batch of radishes this year. It would pair excellently with some chicken fajitas for dinner! Recipe can be easily halved.

Radish, Orange, and Avocado Chopped Salad
~America's Test Kitchen Healthy Family Favorites

  • 1 cucumber (about 8 oz), peeled (optional), halved lengthwise, seeded, and cut into 1/2-inch pieces.
  • salt and pepper
  • 3 T. olive oil
  • 3 T. lime juice (from 2 limes)
  • 1 garlic clove, minced
  • 10 radishes, halved and thinly sliced
  • 2 oranges, peeled with a knife (so you cut off most of the white pith), cut into 1/2-inch pieces, and drained slightly
  • 1/2 avocado, pitted, peeled, and cut into 1/2-inch cubes
  • 1/4 c. minced red onion
  • 1 romaine lettuce heart (about 6 ounces), cut into 1/2-inch pieces
  • 1/2 c. shredded Manchego cheese (or Parmesan) (about 2 oz)
  • 1/2 c. minced cilantro
  • 1/4 c. toasted pumpkin seeds
  1. Toss cucumbers with 1/2 teaspoon salt and let drain in a colander for 15-30 minutes (basically while you prep/chop everything else).
  2. Whisk oil, lime juice, and garlic together in large bowl. Add drained cucumbers, radishes, oranges, avocado, and onion, and toss to combine. Let sit at room temperature for 5 minutes to let flavors blend (can also be held at this stage for up to an hour if you need to make it slightly ahead of time).
  3. Add lettuce, cheese, and cilantro and toss to combine. Season with salt and pepper to taste, sprinkle with pumpkin seeds and serve.
~Serves 3-4 for a main dish, 6 as a side salad

No comments: