Salads often seem like a flavorless meal that adds little to no excitement on our weekly menu. We’ve been making the same old pierogi salad for over a year. And recipes often seem too frou frou. That was the truth until we came across this.
This salad is packed with flavor, color, and fun food. There’s an avocado, cheese, pepitas, and a lime vinaigrette. I never thought that I could make a salad taste so good and so fresh. I’d love to say how easy this salad is, but there is a lot of chopping. Also, the directions need to be read carefully, otherwise you’ll be waiting around for the cucumber to drain for longer than you hoped (woops!).
If you are trying to stick to a diet, and want to add a salad in for a meal, then this is it for you. If you’re not on a diet and you just like good food, then this will fit your needs too.
Chopped Radish, Avocado and Orange Salad
Adapted from America’s Test KitchenHealthy Family Cookbook
Serves 6 not so hungry people or 3 really hungry people who have nothing to go with it
3 tablespoons olive oil
2 limes, juiced
1 garlic clove, minced
1 head of romaine, chopped
1 cucumber, peeled, halved and seeded
1 orange, peeled and cut into circles
1 ripe avocado, cut in half, pitted and cut into 1-inch cubes
1/2 medium onion, minced
10 radishes, halved and sliced thinly
salt and pepper
1/4 cup pepitas
1/2 cup cubed sharp cheddar
Drain cucumber with 1/2 teaspoon salt in a large colander for 15-30 minutes.
Add olive oil, lime juice, and garlic to a large bowl. Whisk to combine. Add drained cucumber, oranges, radishes, avocado and onion to vinaigrette. Add salt and pepper to taste. Let sit for 5 minutes. Add romaine. Add your own fixings– pepitas, sunflower kernels, cheese– whatever works for you.
Eat and repeat.
I kept my radish and orange mixture in a bowl separate from the romaine because I knew we wouldn’t eat it all. If I had done that, the lettuce would have wilted and I wouldn’t have leftovers for lunch tomorrow.