Radish and Avocado Salad - Mexico

Total Time
Prep 15 mins
Cook 0 mins

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

Ingredients Nutrition


  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.


Most Helpful

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

nemokitty October 09, 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!

Halcyon Eve May 24, 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!

KPD February 13, 2009

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