Serves 8
- Active time:15 min
- Start to finish:15 min
September 2007
Buttery chunks of avocado, little hints of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.
-
1/4
cup
fresh lemon juice
-
1/2
cup
olive oil
-
2
(6- to 8-oz) firm-ripe avocados
-
3
heads Bibb lettuce (3/4 lb total), leaves torn if large
-
1
heart of romaine, sliced crosswise into 1-inch pieces
-
3
medium radishes, thinly sliced
-
Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.
-
Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper.