Radish Asparagus Avocado Salad Recipes

RADISH ASPARAGUS AVOCADO SALAD

Steps:

• Slice the spring (green) onions and place in a bowl. Cover with the white wine vinegar.
• Prepare the asparagus by breaking off the ends (furthest from the tip) where it naturally breaks. Then wash and dry on kitchen paper.
• Heat the butter until gently bubbling in a frying pan. Add the asparagus and cook for about 5 minutes turning frequently, until the asparagus spears are tender and can be pieced by a fork. Set aside to cool.
• Cut the cucumber in half long ways(you can first cut across, then cut long ways if easier) and scoop out the seeds with a teaspoon. and discard. The slice each half cucumber longways in half then in half again. Cut into dice.
• Wash the radishes, top and tail and then slice thinly.
• Cut the avocados in half, remove the stone and the skin and slice.
• Drain the spring onions and set aside half for the salad.
• Peel the garlic clove and roughly chop, add to the blender jug.
• Place all other dressing ingredients and half the spring onions that have been soaked in vinegar into the blender jug. Blend until smooth. Pour into a small serving jug.
• Divide the baby leaf salad leaves between four plates.
• Add the cucumber pieces, then the sliced radishes and avocado slices and lay the cooked asparagus spears across the plates. Sprinkle over the remaining spring onions and drizzle with the Creamy Fennel & Garlic Dressing.

AVOCADO-RADISH SALAD

Steps:

• Soak 1/4 cup thinly sliced red onion in cold water, 10 minutes; drain. Combine 2 tablespoons sour cream, the juice of 1 lime and 1/2 teaspoon hot sauce in a bowl. Thinly slice 2 avocados and arrange on a platter. Top with 4 thinly sliced radishes and the onion. Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.

RADISH ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

ASPARAGUS AND AVOCADO SALAD

Steps:

• 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
• 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

SPRING RADISH SALAD

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.