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Citrus, Radish & Avocado Salad

Bursting with color, texture and flavor this salad makes a delightful light lunch or side dish for any occasion. The radish are crisp and spicy, the citrus is sweet and juicy and the avocado is smooth and creamy. Tie all the components together with a dressing made of mustard, apple cider vinegar and honey and finish it off with crunchy, roasted pistachios.

Salad dressings made at home are surprisingly easy to whip up and have more flavor and brightness than store bought ones. The best part about this honey mustard vinaigrette, is that it’s made with ingredients that you probably already have in your fridge and pantry. I find that the key to making the very best vinaigrette is to use a blender. Combine all the ingredients together, except for the oil and blend. While the blender is running, slowly pour in the oil. The result will be a thick, creamy, emulsified dressing. Leftover dressing can be stored in the fridge for up to 2 weeks.

This dish is great with or without the addition of lettuce. When preparing it as a meal, I like to add lettuce for more body and additional texture. If I’m preparing it as a side, I like to omit the lettuce so that I can prepare it in advance without the worry of any of the ingredients wilting. In fact, the radish will benefit from a little extra time marinating in the vinaigrette.

Citrus, Radish & Avacado Salad
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Citrus, Radish & Avacado Salad

Recipe by Nadine MossCourse: Salad, Side, Entree, VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

A perfect salad bursting with color, texture and flavor. Made up of radish, citrus and avocado with a honey mustard vinaigrette. Garnished with roasted pistachios.

Ingredients

  • Vinaigrette

  • 1/4 cup (62 g) dijon or spicy mustard

  • 1/4 cup (60 g) apple cider vinegar

  • 2 tablespoons (42 g) honey

  • 1 large garlic clove

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 (56 g) cup olive oil

  • Salad

  • 1 large watermelon radish

  • 6 small radishes

  • 2 medium oranges, peeled and cut into segments

  • 1 medium avocado

  • 1 head of gem lettuce (optional)

  • 3 tablespoons pistachios, roasted and salted

  • Kosher salt to taste

Directions

  • Vinaigrette
  • In a blender combine mustard, apple cider vinegar, honey, garlic, salt and pepper and blend together until smooth. While the blender is running, slowly pour in the oil. The result will be a thick, cream like, emulsified dressing. Any leftover dressing can be stored in the fridge for up to 2 weeks.
  • Salad
  • Begin by preparing the vegetables for the salad. Wash and thinly slice the radish. Peel and cube the avocado. Segment the oranges. Wash and dry the lettuce (if using). Combine all of these in a bowl and dress with the vinaigrette,. Season with salt as needed.

    Notes on how to segment oranges (see video below): Cut off the top and the bottom of the orange. Set the cut side of the orange down on the cutting board so that it lays flat. Remove the skin and pith by slicing from the top of the orange to the bottom. Carefully cut between the membrane of the orange slices. Repeat until the whole orange is segmented.
  • Chop the roasted pistachios and garnish the salad right before serving.

Recipe Video

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