Southwestern Apple and Radish Salad
By Christie MorrisonPublished on December 9, 2013
Time
25 minutes
Yield
Serves 4
Ingredients
2 tablespoons lime juice 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon ground cumin 1 garlic clove, mincedSalt and pepper ¼ cup olive oil 12 ounces radishes, trimmed, each cut into 6 wedges1 Granny Smith apple, cored and cut into 2-inch-long matchsticks½ cup thinly sliced red onion 2 avocados, halved, pitted, and cut into ¾-inch pieces1 cup fresh cilantro leaves 4 ounces Cotija cheese, crumbled (1 cup)⅓ cup pepitas, toasted
Before You Begin
If you can’t find Cotija cheese, use farmer’s cheese or feta instead.
Instructions
- Whisk lime juice, vinegar, honey, cumin, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil until incorporated.
- Add radishes, apple, and onion to dressing and toss to coat. Gently fold in avocados, cilantro, and Cotija. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pepitas. Serve.
Time
25 minutesYield
Serves 4Ingredients
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground cumin
1 garlic clove, minced
Salt and pepper
¼ cup olive oil
12 ounces radishes, trimmed, each cut into 6 wedges
1 Granny Smith apple, cored and cut into 2-inch-long matchsticks
½ cup thinly sliced red onion
2 avocados, halved, pitted, and cut into ¾-inch pieces
1 cup fresh cilantro leaves
4 ounces Cotija cheese, crumbled (1 cup)
⅓ cup pepitas, toasted
Ingredients
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground cumin
1 garlic clove, minced
Salt and pepper
¼ cup olive oil
12 ounces radishes, trimmed, each cut into 6 wedges
1 Granny Smith apple, cored and cut into 2-inch-long matchsticks
½ cup thinly sliced red onion
2 avocados, halved, pitted, and cut into ¾-inch pieces
1 cup fresh cilantro leaves
4 ounces Cotija cheese, crumbled (1 cup)
⅓ cup pepitas, toasted
Ingredients
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground cumin
1 garlic clove, minced
Salt and pepper
¼ cup olive oil
12 ounces radishes, trimmed, each cut into 6 wedges
1 Granny Smith apple, cored and cut into 2-inch-long matchsticks
½ cup thinly sliced red onion
2 avocados, halved, pitted, and cut into ¾-inch pieces
1 cup fresh cilantro leaves
4 ounces Cotija cheese, crumbled (1 cup)
⅓ cup pepitas, toasted
Why This Recipe Works
For a satisfying but light salad with plenty of crunch, we start with tart apples, earthy radishes, and red onion. Avocado adds creamy richness and cilantro a bright, grassy note. A dressing spiked with cumin and lime continues the southwestern theme, and we finish the salad with salty Cotija cheese and a sprinkling of toasted pepitas for a final hit of crunch.
Before You Begin
If you can’t find Cotija cheese, use farmer’s cheese or feta instead.
Instructions
- Whisk lime juice, vinegar, honey, cumin, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil until incorporated.
- Add radishes, apple, and onion to dressing and toss to coat. Gently fold in avocados, cilantro, and Cotija. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pepitas. Serve.
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