Radish and Avocado Salad - Mexico

Total Time
15mins
Prep
15 mins
Cook
0 mins

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

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Ingredients

Nutrition

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.