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Avocado Radish Salad

Avocado Radish Salad
Serves 4
Toss sharp radishes and grassy lettuces in lime vinaigrette to start this Mexican-inspired salad. Most ingredients may be prepped in advance, but fry the tortillas and pepitas just before serving to keep them crunchy.
    1. ⅓ cup extra-virgin olive oil
    2. ¼ cup fresh lime juice (from about 2 large limes)
    3. ¼ teaspoon ground cumin
    4. Pinch kosher salt
    1. ¾ cup canola oil, for frying
    2. 4 corn tortillas, sliced into ¼-inch strips
    3. Sea salt, to taste
    4. ⅓ cup pepitas
    5. 6 cups Bibb lettuce or other tender lettuce, washed, dried, and torn
    6. 8 radishes, sliced
    7. 2 avocados, sliced
    8. ¾ cup crumbled cotija cheese
      1. Whisk together all ingredients and set aside.
      1. Heat oil in a medium pan over medium-high heat. Fry tortilla strips in batches until golden and crispy, then transfer to a paper towel-lined plate and sprinkle with sea salt. Pour out all but 2 teaspoons of the oil. Fry pepitas, stirring occasionally, until they begin to turn golden and pop, about 1 to 2 minutes. Transfer to a paper towel-lined plate.
      2. Add lettuce, radishes, and avocado to a large bowl and toss with dressing to coat (you may have dressing leftover). Sprinkle with cotija, tortilla strips, and pepitas. Serve immediately.
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      Molly Shuster

      Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

      Photographer Lauren Volo

      New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?