Avocado Radish Salad
This Avocado Radish Salad makes for a crisp, flavorful side dish or vegetarian entree with beautiful pops of color from the radish and a luscious creaminess from the avocado. It pairs well with chicken, fish, or beef and also travels well for lunch if the avocado and dressing are kept in the same container, but separate from the rest of the salad. (The citrus in the dressing will keep the avocado from browning before your lunch break.) I love using this to get rid of leftover greens or radishes from other recipes and the tangy dressing has quickly become a household favorite!
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Avocado Radish Salad
Ingredients
- 2 whole avocado chopped
- 2 whole green onion chopped
- 1 cup orange juice
- 1/2 cup extra virgin olive oil
- 6 tablespoons lime juice
- 1/4 cup cilantro chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 4 cups mixed greens chopped
- 4 whole radishes sliced
Equipment
Instructions
- Combine one avocado with the green onion, orange juice, olive oil, lime juice, cilantro, salt, ginger, and pepper in a blender and process until smooth.
- Mix the greens and radishes and remaining avocado in a large bowl. Top with dressing to taste and serve chilled.
Nutrition
Calories: 502kcal | Carbohydrates: 26g | Protein: 7g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Sodium: 326mg | Potassium: 1432mg | Fiber: 12g | Sugar: 9g | Vitamin A: 13350IU | Vitamin C: 121.3mg | Calcium: 160mg | Iron: 4.1mg
Really only 4 cups of greens? This was delicious but a little… Soupy. Not that I’m above licking my plate… 🙂
This is meant to be a small side salad served with a protein and one or two other veggie dishes, though you can certainly double or triple the recipe for a larger salad! The dressing should be added to taste (but since it’s mostly orange juice, I’m not above sipping it out of the salad bowl, either!)