Spring radish and avocado salad


Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
27 K 4/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: June 16th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
When should you start or finish this recipe?
If you start now, at 21:00, you will finish around : 22:30.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe


Stage 1 - 10 min.
Spring radish and avocado salad
Prepare, rinse and dry 300 g radishes.

Use large spring radishes and different colours, if possible, to make your salad more attractive.

Stage 2 - 5 min.
Spring radish and avocado salad
Slice thinly (a mandolin is ideal for this).

Stage 3 - 5 min.
Spring radish and avocado salad
Prepare 1 avocado and cut into small dice or thick slices. Add to the radishes.

Stage 4 - 3 min.
Spring radish and avocado salad
Add 1 spring onion (scallion) finely chopped.

Stage 5 - 4 min.
Spring radish and avocado salad
Shred 150 g lettuce and add.

Stage 6 - 2 min.
Spring radish and avocado salad
Finish with 4 tablespoons rémoulade dressing, mix well and your salad is ready.
Remarks
You can use rémoulette dressing instead of the rémoulade, and if you're not keen on spring onions, use chopped red onion or any herbs of your choice.
Keeping: Should be eaten without too much delay, as rémoulade dressing doesn't keep well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe8 RDI=3 %30 RDI=3 %40 RDI=6 %500 RDI=30 %2,110 RDI: 30 %
Per 100 g03 RDI=0 %4 RDI=1 %60 RDI=3 %240 RDI: 3 %
Per person2 RDI=1 %7 RDI=1 %10 RDI=2 %130 RDI=6 %530 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Sulfites, Mustard
How much will it cost?
  • For 4 people : 3.50 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Seared tuna with lemon and lime
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
July 23th 201758 K4.8 2 hours 20 min.
Ali Baba bread
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
December 10th 201751 K5 4 hours 25 min.
Chicano burger
Chicano burger
Time for a fresh take on burgers with this Mexican-inspired version. The beef patty is pepped up with chilli spices and partnered with a plainer patty made with red kidney beans.
May 12th 202137 K 1 hour 2 min.
Tarte à l'coloche
Tarte à l'coloche
This is a tart from northern France combining apples with caramel. The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
October 20th 202130 K 1 hour 50 min.
Pistachio and spinach pesto
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.
January 16th 202230 K 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page