Best 5 Radish And Avocado Salad Mexico Recipes

Looking to add some vibrant colors and flavors to your next meal? A radish and avocado salad from Mexico is the perfect dish to do just that. With its combination of crisp radishes, creamy avocado, tangy lime dressing, and a hint of spice, this salad is a refreshing and healthy choice that will tantalize your taste buds. Whether you're hosting a party or simply looking for a light and flavorful lunch, this radish and avocado salad is sure to be a hit. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create this delicious and colorful Mexican dish.

Here are our top 5 tried and tested recipes!

RADISH AND AVOCADO SALAD - MEXICO

Radish and Avocado Salad - Mexico image

Make and share this Radish and Avocado Salad - Mexico recipe from Food.com.

Provided by Mme M

Categories Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 bunches radishes
1/2 cup fresh lime juice
1 ripe avocado
1 small red onion, peeled and thinly sliced
1 pinch salt
1 1/2 tablespoons chopped fresh cilantro

Steps:

Trim the radishes, then, coarsely chop them by hand, or slice or chop them in a food processor, or julienne-cut them.
Place the cut radishes in a bowl with the lime juice.
Quarter, peel and pit the avocado, and cut it in thin slices.
Gently mix it with the radishes and lime juice. Fold in the onion, season to taste and mound on a platter.
Sprinkle with coriander leaves.

Nutrition Facts : Calories 98.4, Fat 7.4, SaturatedFat 1.1, Sodium 50.6, Carbohydrate 9.3, Fiber 4, Sugar 2, Protein 1.4

RADISH, AVOCADO AND ASPARAGUS SALAD

Radish, Avocado and Asparagus Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup walnuts, toasted
1 tablespoon chopped shallot
1 clove garlic, smashed
1/3 cup extra-virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
8 ounces red radishes, cut into 1/4-inch wedges
1 lemon, halved
1 avocado, sliced into wedges
Finely chopped fresh tarragon, for garnish

Steps:

To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.

CITRUS, AVOCADO & RADISH SALAD

Citrus, Avocado & Radish Salad image

With colorful oranges, radishes, red onion and avocado, this side salad is gorgeous on a holiday table. The homemade dressing makes the perfect accent. -Julia Bushree, Georgetown, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings (2/3 cup dressing).

Number Of Ingredients 14

Ingredients

1 package (5 ounces) spring mix salad greens
2 medium navel oranges, peeled and chopped
1 cup sliced radishes
1 medium ripe avocado, peeled and thinly sliced
1 small red onion, thinly sliced
1/2 cup chopped pecans, toasted
DRESSING:
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons orange juice
2 teaspoons Dijon mustard
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Arrange salad greens on a serving platter; top with oranges, radishes, avocado and onion. Sprinkle with pecans., In a small bowl, whisk the dressing ingredients. Drizzle over salad. Serve immediately.

Nutrition Facts : Calories 144 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

WATERMELON, RADISH AND AVOCADO SALAD

Watermelon, Radish and Avocado Salad image

Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Lidey Heuck

Categories salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound 3/4-inch cubed watermelon, chilled (about 3 1/2 cups)
1 cup very thinly sliced radishes (4 to 5 radishes)
1 large shallot, thinly sliced
4 tablespoons olive oil
1 tablespoon champagne or white wine vinegar
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 1/2 ounces baby arugula (about 4 cups)
2 firm-ripe avocados, halved, pitted and diced
1/3 cup torn fresh mint or basil leaves
Shaved ricotta salata (optional)

Steps:

Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.

AVOCADO RADISH SALAD

Avocado Radish Salad image

I found this recipe on a magazine years ago. It is very simple, but the combination of flavors and textures is perfect.

Provided by MsPia

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 teaspoons balsamic vinegar (to taste)
1 1/2 tablespoons extra virgin olive oil
1 avocado, peeled and cut into 1/2-inch cubes
2 cups spring greens, washed well and spun dry
4 radishes, sliced fine

Steps:

In a bowl whisk together balsamic vinegar, oil, and salt and pepper to taste. Add avocado and toss gently with a rubber spatula to coat.
Divide spring mix between 2 salad plates, making a nest on each, and put avocado mixture in centers. Sprinkle salads with radishes.

Nutrition Facts : Calories 251.8, Fat 24.9, SaturatedFat 3.5, Sodium 10.8, Carbohydrate 8.9, Fiber 6.9, Sugar 0.8, Protein 2.1

Tips:

For the best flavor, choose ripe avocados that are slightly firm to the touch.
To prevent the avocado from browning, toss it with a bit of lemon juice or lime juice.
If you don't have any radishes, you can substitute thinly sliced cucumbers or jicama.
For a spicier salad, add a pinch of chili powder or cayenne pepper.
If you're looking for a more substantial salad, add some cooked chicken or shrimp.

Conclusion:

This radish and avocado salad is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and flavorful salad, give this one a try!