Winter Radish Salad with Avocado Dressing

15 Mins

Prep Time: 15 min.

Serves 2 as a side

Ingredients:

1 Watermelon Radish, shaved crosswise
½ lb. Carrots, peeled and sliced thin
½ head Tatsoi or Spinach
½ bag Edamame, thawed
1 Avocado
1 cup Kumquats, halved
½ cup Olive Oil
2 Tbsp. Lemon Juice
1 tsp. Honey

Bring water to a boil in a small sauce pan, then add edamame. Let boil for 5 minutes, then drain and allow to cool before shelling.

In a blender or food processor, add olive oil, avocado, lemon juice, honey, and 2-3 of the kumquats. Blend until smooth. Add olive oil or lemon juice to loosen up the dressing if it’s too thick.

In a bowl, use tongs to toss radish, carrots, tatsoi or spinach, edamame, and the remainder of the kumquats with some of the dressing. Sprinkle with Jacobsen Sea Salt.

Keep leftover dressing in a mason jar in the fridge for up to one week.

15 Mins Avocado Carrots Edamame Kumquats Radish Recipe Spinach Tatsoi Veg Watermelon Radish Winter