Daikon Radish and Avocado Salad with Blood Orange Vinaigrette

More often than not, the most delicious meals are the least complicated.  After getting some daikon radishes in my SPUD box the other week, I’ve been experimenting with them all over the place.  Naturally, they made it into one of my daily mishmash salad creations and the result was pretty epic!

This salad is quite acidic, because I love vinegar (and anything pickled), so if you want to tone down the bite a little, simply add a balancing portion of your favorite oil.

Daikon Radish and Avocado Salad with Blood Orange Vinaigrette

  • 1 daikon radish
  • 1 avocado
  • 1 blood orange (or any citrus fruit)
  • 1/2 tablespoon fresh squeezed lemon juice
  • 1/2 tablespoon fresh squeezed blood orange juice
  • 1 tablespoon organic rice vinegar
  • 1 splash ponzu sauce (optional)
  • 1 generous pinch Canadian fleur de sel

In a medium size bowl, whisk together the citrus juices, vinegar and ponzu sauce.  Thinly slice the daikon radish and avocado using a mandolin, add to the bowl and gently toss to evenly coat.  Peel the blood orange and break apart into sections or slice into thin medallions and arrange on a plate.  Top with the radish and avocado mixture and more dressing if desired.  Finish with a generous pinch of fleur de sel and enjoy!

For a bigger serving, include a handful of arugula or your favorite salad greens.

This recipe features organic ingredients from my SPUD delivers box.  Support sustainable farmers and score $20 off your order with promo code CREDM-LUKMAE!

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