Name: Southwestern Apple and Radish Salad
Total time: 25 min
Ingredients: 2 tablespoons lime juice; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon ground cumin; 1 garlic clove, minced; Salt and pepper; 1/4 cup olive oil; 12 ounces radishes, trimmed, each cut into 6 wedges; 1 Granny Smith apple, cored and cut into 2-inch-long matchsticks; 1/2 cup thinly sliced red onion; 2 avocados, halved, pitted, and cut into 3/4-inch pieces; 1 cup fresh cilantro leaves; 4 ounces Cotija cheese, crumbled (1 cup); 1/3 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.