Radish & Avocado Salad with Cilantro-Lime Vinaigrette

By á-161741

Ingredients

• For the dressing:
• 1 tbsp. freshly chopped cilantro
• 1/3 cup freshly squeezed lime juice (about 2 limes)
• Zest from 1 lime
• 2 tsp. apple cider vinegar
• 1 clove garlic, minced
• 1/2 cup olive oil
• Salt and pepper to taste
• For the salad:
• 5 oz. arugula, well washed
• 1 bunch radishes (about 10 to 12), thinly sliced
• 2 avocados, cut into 1-inch cubes
• Half a red onion, thinly sliced
• 3 oz. crumbled Cotija or queso fresco

Preparation

Step 1

To make the dressing, combine the cilantro, lime juice, lime zest, apple cider vinegar, and garlic in a glass jar (with a tight-fitting lid) large enough to hold the dressing. Pour in the olive oil, place the lid on the jar, and shake vigorously to mix the dressing. Add salt and pepper to taste and shake again to incorporate. Taste to adjust seasonings and refrigerate until ready to use. In a large salad bowl, combine the arugula, radishes, avocado, onion, and crumbled cheese. Give the dressing a good shake and pour (to taste) over the salad. Toss to incorporate. Garnish with a sprinkling of sea salt and freshly ground pepper. This salad is also great with the addition of grilled shrimp or chicken.