Carrot And Radish Salad With Creamy Avocado Dressing
serves 2-4
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2 pounds radishes, thinly sliced
4 medium carrots, thinly sliced
1/2 ripe avocado
1 lime, juiced
salt and pepper
1/8 teaspoon cayenne pepper
2 tablespoons sour cream (or crème fraîche)
prep: 20 minutes
total: 20 minutes
large bowl
blender (or food processor)
1. To prep the radishes, cover them with cold water in a large bowl. Rub them clean in a couple of changes of water, then dry them with a kitchen towel. Cut off the stem and root ends, and cut them into 1/4 inch slices. Toss the radishes with the carrots back in the large bowl.
2. Scoop the avocado's flesh into the blender. Add the lime juice, a sprinkling of salt and pepper and a pinch of cayenne. Add the sour cream and purée until smooth.
3. Add a little dressing at a time until the vegetable are coated but not sogged down with dressing. There should be a good balance between the vegetables and the dressing.
2. Scoop the avocado's flesh into the blender. Add the lime juice, a sprinkling of salt and pepper and a pinch of cayenne. Add the sour cream and purée until smooth.
3. Add a little dressing at a time until the vegetable are coated but not sogged down with dressing. There should be a good balance between the vegetables and the dressing.
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