By most standards, I had pretty weird taste buds as a kid. My favorite appetizer was smoked oysters dipped in cocktail sauce, I adored toast with mayo and sardines, snacked on radishes whenever I could and ate raw chives straight from the garden at daycare. Surely I was the reason mouthwash was invented!
The thought makes me chuckle because my kids (okay, and most adults) cringe at the thought of at least half of those things. I get it. Sardines and radishes (don’t worry, not together!) are not exactly the most mainstream flavors. But I just can’t help it…their flavors take me straight back to my childhood and I can’t resist reliving the memories that they invoke.
Clearly I’m on an avocado kick right now. My last two recipes, Baked Salmon Meatballs with Creamy Avocado Sauce and Seared Shrimp Salad with Jicama, Strawberries & Avocado, star the creamy fruit. With a dozen avocados in the fridge, we’re throwing them into everything from enchiladas and tacos to panini and mini quesadillas.
The crunchy, sharp radishes are the perfect foil for the creamy avocados and refreshing cucumber. If you don’t use up all of the radishes in this salad, serve alongside other raw veggies with a dollop of hummus for dipping.
This salad is as simple as they come and takes no more than 10 minutes to put together. Next time I’ll be making a double batch of smoked paprika dressing so that I can pour it over my usual lunchtime green salad.
Other healthy springtime salads:
Cookin’ Canuck’s Grated Cauliflower Salad with Ginger Lime Dressing
Cookin’ Canuck’s Strawberry & Kale Salad with Feta Cheese
A Teaspoon of Happiness’ Spicy Sriracha Broccoli Slaw
The Fig Tree’s Spring Salad with Lemon Chive Vinaigrette
Grab a Plate’s Farro & Pea Salad with Lemon-Mint Vinaigrette
Smoky Cucumber, Radish & Avocado Salad Recipe
- 2 cups chopped English cucumber
- 1 cup sliced radishes about 8
- 1/2 avocado chopped
- 2 tablespoons minced flat-leaf parsley
- In a serving bowl, combine the cucumber, radishes, avocado and parsley.
- Toss with the dressing. Serve.
- In a small bowl, whisk together the lemon juice, olive oil, smoked paprika, agave nectar and salt.
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