I have posted about salads with avocado, salads with radishes and salads with feta.
But what happens when you combine them in one salad, avocados, radishes, feta, and add a few other ingredients? Well, what you get is a very interesting salad. It is rich and buttery because of avocado, salty because of feta, crunchy because of radishes and onions. It doesn’t even need oil – all it needs is a bit of pepper and lime juice as dressing and it is ready. Try it next time you want to make something new with avocados, you will be glad you did!
Click Here To Follow Us on Pinterest
Tools You Need To Make Avocado Salad With Feta And Radishes
Knife
Cutting Board
Salad Bowl
Salad Spoon
Dinnerware
Ingredients For Avocado Salad With Feta And Radishes
2 Medium Avocados
5 Medium Radishes
2 oz of Feta Cheese
1/4 of a Small Red Onion
1/2 tablespoon of Dill
Juice of 1/2 of a Lime
Pepper
How To Make Avocado Salad With Feta And Radishes:
Peel and chop the avocados. Chop the radishes, onions, and dill.
Cut the feta cheese into small pieces. In a salad bowl combine avocados, onions, feta, radishes and dill. Dress with lime juice and pepper, mix and serve.
More Recipes You Will Love:
|
|
|
|
This sounds delicious, Biana! I think I’d want to add a teeny bit of garlic to it, because I love how garlic plays off both lime and avocado. Plus, this takes practically zero culinary skills…and that’s about as much as I have! One question, though, and I feel silly asking this, but I’ve never cooked with radishes, as they’ve always struck me as bitter. Is there a particular kind of raddish that works best in this kind of salad?
Julie, garlic sounds good too!
I like using the small red radishes they sell in bunches at the grocery store. They are slightly bitter, but they add a nice crunch and in combination with avocado their spiciness is not as noticeable.
These are the same radishes I used in the Radish Spring Salad.
I don’t like anything hot – it bothers my asthma – so I am a fan of the icicle radishes. I also like to plant them in between my lettuce and at the base of my potted tomatoes and cukes. When you pull those (and tiny carrots) they help cultivate the bigger plants.
I do have to admit I use the red for dishes going to church or dinners. I don’t eat them but everyone else seems to love them and they can add lots of color to a plain dish.
Lovely combination of ingredients! One which will work beautifully as an autumn/winter salad too with all that lovely avocado action.