Radish Greens Salad on Avocado Toast
This salad-on-toast uses the whole radish, and I mean the whole radish, greens and all. It's such a phenomenal way to make sure you have no vegetable waste, and the salad itself is a dream. It uses a rich, dilly yogurt dressing and a creamy, crunchy avocado toast base to make a fantastic, easy and vegetable-forward plate.
Ingredients
- 1 bunch of radishes stems and bulbs, about 1 pound
- 1/4 cup skyr or plain greek yogurt
- 1 lemon for zest and juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 cup fresh dill finely chopped
- Salt black pepper and red pepper flakes to taste
- 2 slices bread of choice
- 1/2 large avocado
Instructions
- Separate the radish bulbs from the stems. Clean both of them very well, I recommend using a salad spinner for this!
- Finely slice the radishes into half-moon pieces. Chop the radish stems into bite-sized greens. Set both to the side.
- In a large bowl, add the yogurt, lemon zest, lemon juice, honey, olive oil, minced garlic and dill. Mix and add a pinch each of salt, black pepper and red pepper flakes. Season and adjust the salt, pepper and red pepper to your preference.
- Add the radish slices and the radish greens directly into the bowl with the dressing. Use clean hands to give it a nice toss to fully coat the greens in the dressing.
- Lightly toast the bread slices, and add a generous smear of avocado to each.
- To plate, take a large scoop of the radish salad and pile it high on the toast. You want this to be what I call a "fork-and-knife" kind of toast.
- Top with more fresh cracked black pepper and enjoy!