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    You are in: Home / Recipes / Radish and Avocado Salad - Mexico Recipe
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    Radish and Avocado Salad - Mexico

    Radish and Avocado Salad - Mexico. Photo by cookiedog

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mme M's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 09, 2009


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

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    • on May 25, 2009


      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!

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    • on February 13, 2009


      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!

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    Read All Reviews (7)


    Nutritional Facts for Radish and Avocado Salad - Mexico

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 98.4
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 50.6 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 4.0 g
    Sugars 1.9 g
    Protein 1.4 g

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