WHY THIS RECIPE WORKS:
Peppery radishes, sweet-tart Granny Smith apples, and sharp red onion form the basis of this satisfying but light salad with plenty of crunch. It’s a lovely side dish for barbecued chicken but is also substantial enough to stand alone as a refreshing summertime meal. We added avocado and cotija cheese for creamy richness, and a generous amount of cilantro contributed a bright, grassy note. A dressing spiked with cumin and lime continued the southwestern theme, and a sprinkling of toasted pepitas before serving added a final crunchy burst of flavor. If you can’t find cotija cheese, use farmer’s cheese or a mild feta instead.
SERVES: 4
TOTAL TIME: 25 minutes
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- Salt and pepper
- 12 ounces radishes, trimmed, each cut into 6 wedges
- 1 Granny Smith apple, cored and cut into 2-inch-long matchsticks
- ½ cup thinly sliced red onion
- 2 avocados, halved, pitted, and cut into ¾-inch pieces
- 1 cup fresh cilantro leaves
- 4 ounces cotija cheese, crumbled (1 cup)
- ⅓ cup pepitas, toasted
INSTRUCTIONS:
- In a large bowl, whisk together the olive oil, lime juice, rice vinegar, honey, cumin, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper until combined.
- Add the radishes, apple, and onion to the bowl and toss to coat.
- Gently fold in the avocados, cilantro, and cotija.
- Season with salt and pepper to taste.
- Sprinkle with pepitas and serve.
