This quick and easy summer salad is the perfect blend of creamy, crunchy and tart flavors. Make it ahead of time and store it in the fridge until needed, making cooking easy for you on those busy days where you want real fast food.
The recipe serves three.
2 firm-ripe avocados [peeled, pitted and sliced thin]
4 radishes [sliced thin]
2 scallions [sliced thin on a diagonal]
1 cup apple cider vinegar
6 tablespoons of olive oil
½ teaspoon of oregano [dry spice]
1 teaspoon of dry mustard [spice powder]
½ teaspoon of celery seed
Ground Peppercorns [to liking]
Sea salt [to liking]
In a blender or food processor add the apple cider, oregano, dry mustard, celery seed and start blending. Once blended, slowly start pouring in the olive oil until all is emulsified. Once the dressing is made, place it in an air-tight container and season with ground peppercorns and salt. Pop the lid on the container and shake until all is seasoned. Set aside for later use.
Place the sliced avocados and radishes in a medium bowl. Pour less than half of the vinaigrette onto the salad and carefully toss the salad with the vinaigrette and set aside. In a large serving platter or individual plates, start by placing your salad on the top of the plate and sprinkle the thinly sliced scallions on the top. Next, season with coarse sea salt and ground peppercorns to add a little more flavor and texture. Serve and enjoy!
Store your extra vinaigrette in an air-tight container for any other salads or wraps. This vinaigrette can be stored for up to two weeks.
Content and images by: Diana Rodelo
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