Avocado SaladRoland Bello
Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.
Recipe information
Total Time
15 min
Yield
Makes 8 servings
Ingredients
1/4 cup fresh lemon juice
1/2 cup olive oil
2 (6- to 8-oounce) firm-ripe avocados
3 heads Bibb lettuce (3/4 pound total), leaves torn if large
1 heart of romaine, sliced crosswise into 1-inch pieces
3 medium radishes, thinly sliced
Preparation
Step 1
Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.
Step 2
Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper.
Recipe notes
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