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Simplest Avocado Salad
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Mashed up, this salad becomes a crunchier alternative to guacamole, a spread for bread, a thick sauce for tacos or quesadillas. If you prefer not to mash it, it's equally beautiful as a stand-alone salad made with sliced avocados and thin, almost transparent slices of red radish.
  • CourseSalad, Side dish
  • CuisineGluten-free, Vegan, Vegetarian
12 servings
12 servings
  • 4-6 ripe avocados
  • 1 bunch scallions, finely chopped
  • 1 pinch sea salt, to taste
  • 1-2 limes squeezed for fresh lime juice
  • 2 bunches red radishes, trimmed
Servings: servings
  1. Slice avocados in half lengthwise, scoop out the flesh, and place in a bowl or mortar. Add scallions, a smidge of salt, and juice from one lime.
  2. Mash ingredients together with a wooden spoon or pestle; leave plenty of texture. Taste, then adjust salt and possibly more lime.
  3. Serve surrounded by radishes; alternately, slice radishes very finely and fold the slices into the mashed avocado.
Recipe Notes

Adapted from David Tanis' (former chef at Chez Panisse) A Platter of Figs and Other Recipes (2008).

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