Avocado Salad with Tomato and Radish

This Avocado Salad with Tomato and Radish is a delightful and refreshing dish that celebrates the creamy richness of avocados and the vibrant flavors of fresh vegetables and herbs. The creamy avocado demands a zesty and acidic dressing to balance its richness, and the combination of red wine vinegar, mayonnaise, and olive oil provides the perfect harmony of flavors. The salad features crunchy radishes, juicy cherry tomatoes, fragrant basil, and salty ricotta salata, creating a beautiful symphony of taste and texture. The avocado chunks are thoughtfully arranged below the other ingredients to preserve their vibrant color and visual appeal. This salad is an ideal addition to any meal, be it a light lunch or a delightful side for dinner.

SERVES 6

INGREDIENTS:

• 1 large shallot, sliced thin
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• ½ teaspoon mayonnaise
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 3 avocados, halved, pitted, and cut into ¾-inch pieces
• 12 ounces cherry tomatoes, quartered
• 3 radishes, trimmed, sliced thin
• ½ cup chopped fresh basil
• 3 ounces ricotta salata, shaved thin

INSTRUCTIONS:

1. Place the sliced shallot in 2 cups of ice water and let it stand for 30 minutes. Drain and pat it dry.
2. In a medium bowl, whisk together the red wine vinegar, minced garlic, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper. While whisking constantly, drizzle in the extra-virgin olive oil to create the dressing.
3. In a separate bowl, gently toss the avocado pieces with 2 tablespoons of the dressing and ½ teaspoon salt.
4. Arrange the dressed avocado chunks below the other salad ingredients on a serving platter to preserve their vibrant green color and visual appeal.
5. In the same bowl with the remaining dressing, toss the quartered cherry tomatoes, sliced radishes, and chopped basil until coated with the dressing.
6. Spoon the dressed tomatoes, radishes, and basil over the avocado on the serving platter.
7. Finally, sprinkle the shaved ricotta salata over the salad.
8. Serve the Avocado Salad with Tomato and Radish as a delightful and refreshing side dish or light lunch. Enjoy the creamy avocado complemented by the zesty dressing, crunchy vegetables, and salty cheese for a balanced and satisfying culinary experience.

TIPS:

• Choose ripe avocados for the best taste and texture. They should be slightly soft to the touch but not too mushy.
• Soaking the shallots in ice water helps to mellow their strong flavor, making them more pleasant to eat raw in the salad.
• When cutting avocados, use a gentle hand to avoid bruising the flesh. Gently scoop out the avocado pieces with a spoon after halving and pitting them.
• Ricotta salata is a firm, slightly salty cheese that complements the creamy avocado. If you can’t find it, you can substitute crumbled feta or another salty cheese of your choice.
• Toast the pine nuts for a few minutes in a dry skillet over medium heat until they turn golden brown and fragrant. Keep stirring to prevent burning.
• Be creative with the variations to suit your preferences. Each variation introduces unique flavors and textures, making the salad a versatile and exciting dish.