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.
- 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
- 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.
- Mash ingredients together with a wooden spoon or pestle; leave plenty of texture. Taste, then adjust salt and possibly more lime.
- Serve surrounded by radishes; alternately, slice radishes very finely and fold the slices into the mashed avocado.
Adapted from David Tanis' (former chef at Chez Panisse) A Platter of Figs and Other Recipes (2008).
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