Aaaanyway. As you may have noticed, we eat a fair amount of Mexican and Tex-Mex at home. I struggle with non-carby sides for a lot of these meals, and sometimes we do just do a regular old salad (calabacitas also tend to be our “something different”), but lately I’ve really been loving the combination of creamy avocado and crunchy, slightly spicy radishes. Mexican food often tends to be heavy and cheesy (which is also why it’s so good), and having something a little lighter and fresher on the side provides a great balance.
This salad is pretty basic and bare-bones but you can feel free to add other things if you like. Personally, I like the addition of pepitas because they provide a nice crunch and, well, they’re just tasty (also, they seem to come in gigantic bags, so using a little here and there assures I actually make it through said gigantic bags).
Avocado Radish Salad with Lime Dressing
- 5 minutes
- 2 minutes
- 4 servings
- 3 Tbsp. pepitas
- 1.5-2 Tbsp. lime juice (1-2 limes)
- 3 Tbsp. extra virgin olive oil
- 6 cups chopped romaine or mixed greens
- 1 ripe avocado, sliced or diced
- 4 radishes, thinly sliced
- Heat a small skillet over medium heat and add the pepitas. Cook, stirring often, until they start to turn brown and puff a little. Set aside.
- Whisk together the lime juice, olive oil, and salt and pepper to taste.
- Place 1.5 cups of the salad greens on each of 4 plates. Top each with 1/4 of the avocado, a sliced radish, and 1/4 of the pepitas. Drizzle about 1 tablespoon of the dressing over each and serve.