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.
38 K 4/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: June 16th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

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

Step by step recipe


Stage 1 - ⌛ 10 min.
Spring radish and avocado salad : Stage 1
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 : Stage 2
Slice thinly (a mandolin is ideal for this).

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

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

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

Stage 6 - ⌛ 2 min.
Spring radish and avocado salad : Stage 6
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=14 %28 RDI=11 %41 RDI=56 %504 RDI=25 %2,112 RDI: 25 %
Per 100 g03 RDI=1 %4 RDI=6 %57 RDI=3 %239 RDI: 3 %
Per person2 RDI=3 %7 RDI=3 %10 RDI=14 %126 RDI=6 %528 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
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
Pogne de Romans
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.
October 7th 2018112 K 23.3 1 day 17 hours 40 min.
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.
August 19th 2021195 K5 60 min.
Granola
Granola
Granola is a tasty, crunchy cereal mix with nuts and seeds. Often thought of as an American version of muesli, it is bound with a little maple syrup and toasted in the oven. This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious breakfast.
November 10th 201973 K 1 hour 5 min.
Mixed vegetable curry
Mixed vegetable curry
A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.
January 12th 202073 K5 60 min.
Leek fondue
Leek fondue
Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of different recipes.
March 4th 202098 K2.5 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)

*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