Shaved Radish and Avocado Salad with Avocado Dressing

Photo ©Ellie Baygulov/Stocksy United

Avocados are one of those items that we take for granted and tend to believe are always in season. After all, when was the last time you went to the grocery store and didn’t see a huge heap of avocados? Here’s a better question­—when was the last time you saw and purchased California avocados? 

As a nation, we are obsessed—we want the healthy fats, vitamins, minerals, and fiber that we keep hearing about! We’ve driven the demand up so high that we’ve had to find as many sources as possible—maybe a place or two where avocados grow well all year long. Many of the avocados we purchase are from Mexico, Peru, or elsewhere. 

Get California avocados now through early fall and try them in this beautiful salad.

serves 4


2 cups mixed radishes, trimmed and thinly sliced

2 cups loosely packed mixed greens

1 firm but ripe avocado, thinly sliced

sea salt

for the dressing

makes about 1 cup


1 large ripe avocado, pit and skin removed

1/4 cup water 

2 tbsp avocado oil

1 small clove garlic, minced

1 tbsp fresh lemon juice

sea salt, to taste 

freshly ground black pepper, to taste


Add all ingredients to a blender or food processor and process until smooth, about 1 minute. 


To assemble, arrange sliced radishes on a large platter, topped with sliced avocado and greens. Spoon dressing over the top and serve. 


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