Radish and Avocado Salad - Mexico

Mme M's Note:

Adapted from "Cuisine of the Water Gods" by Patricia Quintana.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 bunches radishes
• 1/2 cup fresh lime juice
• 1 ripe avocado
• 1 small red onion, peeled and thinly sliced
• 1 pinch salt
• 1 1/2 tablespoons chopped fresh cilantro

Directions:

1. Trim the radishes, then, coarsely chop them by hand, or slice or chop them in a food processor, or julienne-cut them.
2. Place the cut radishes in a bowl with the lime juice.
3. Quarter, peel and pit the avocado, and cut it in thin slices.
4. Gently mix it with the radishes and lime juice. Fold in the onion, season to taste and mound on a platter.
5. Sprinkle with coriander leaves.

Reviews

[nemokitty]

This was just ok. I agree with Halcyon Eve -- too acidic for me but hubby liked it.

[Halcyon Eve]

We liked this salad quite well, although we felt that it was a tad too acidic from the lime juice. I'd make it again, but I will want to try to find something to balance it a little more. Overall we really enjoyed the contrasting flavors and textures. Thanks so much for sharing, Mme Melissa!

[KPD]

great side for mexican/southwest dishes!! my only changes were to cut the recipe in half (just 2 of us) and sub fresh parsley for the cilantro. very tasty!! will make often. this is a real keeper!