Radishes are in season! Or so I think… they looked nice and colorful in the store at least. This week I have been experimenting with root vegetables, trying to switch it up and try out some new things. The salad part is not new but the flavor combination is! I love salads for dinner, if I have not told you before. They are fresh and flavorful and light, which is key as I prep for bikini season.
Ok, lets jump into this Radish Mango and Avocado Salad!
For 1 serving, you’ll need:
1 cup Baby greens
1/2 of a mango
1/2 of an avocado
1/4 juice of a lemon
3 small radishes
1 tablespoon Dijon mustard
1 tablespoon olive oil
pinch of kosher salt
dash of balsamic vinegar
Black pepper
First, wash the radishes. Root veggies can be quite dirty.
Slice the tops and tails off of the radish.
Thinly slice the radishes.
Next, wash the mango and slice it in half. Peel the skin off then dice the mango.
Now slice the avocado in half and dice it into same size pieces as the mango. Or as close as you can get.
All diced and sliced.
Lets move onto making the dressing. Put about 1 tablespoon per serving of Dijon mustard in a small bowl or dish.
Squeeze only about half the juice of half a lemon into the dish with the Dijon mustard. So a quarter of a whole lemon.
Add a tablespoon of olive oil.
Add a dash of balsamic vinegar and a pinch of kosher salt.
Add some black pepper and whisk all together.
If you do not have one of these tiny whiskers from Pampered Chef, get one. It comes in so handy! But if you really do not have one, a fork will work to whisk.
To build the salad, place about a cup of baby greens on a plate and add the sliced radishes.
Add the diced mango and avocado on top.
Drizzle the lemon Dijon dressing over the top of the salad.
Add a little extra cracked pepper if you like and serve!
Perfect addition to any summer meal or its great all by itself. Enjoy!
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