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Veggie Le Crunch


Calories 482
Carbohydrates 92.3 g
Dietary fiber 25.6 g
Cholesterol 1 mg
Fat 16.9 g
Saturated fat 2.8 g
Sodium 70 mg
Protein 27.1 g

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  • 6-7 radishes, depending on size
  • 1 1/4 cup black beans, cooked and drained
  • 1 cucumber
  • 1 cup pineapple, diced
  • 1 handful fresh basil
  • 1 head of lettuce, (any soft green will do)
  • 1 avocado
  • 1/4 cup buttermilk
  • 1 tablespoon honey, (more to taste)
  • 1 tablespoon unfiltered apple cider vinegar
  • splash cholua/ tapatio hot sauce
  • salt/ pepper
  • juice of 1 lime


Servings 2
Adapted from


Step 1

1. In a small blender or in a bowl, mix the avocado, buttermilk, vinegar, lime, honey, hot sauce, and salt and pepper to combine. The blender will make it smooth, but a bowl and whisk will still get you a dressing consistency.

2. Use a mandolin to slice the radishes thin. Cut in fourths. Peel and halve the cucumber, scoop out the seeds and dice into small pieces. In a large bowl, combine the radish, cucumber, black beans, diced pineapple, and a pinch of salt and pepper. Add desired amount of chopped fresh basil.

3. Mix dressing and veggies, put in lettuce leaves.


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