Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 6 large red radishes thinly sliced
- 3 watermelon radishes, thinly sliced
- ½ tablespoon jalapeno, minced
- ½ tablespoon finely minced lemongrass
- ½ cup grapefruit segments
- 1/3 cup thinly sliced fennel
- ¼ cup diced avocado (about ½ an avocado)
- 2 tablespoons lemon juice (30 millilitres)
- ¼ cup olive oil (60 millilitres)
- 1 tablespoon chopped cilantro (15 millilitres)
- ¼ teaspoon coarse salt (a good pinch)
Method:
Put the radishes, avocado, jalapeno, grapefruit and fennel in a large non-reactive mixing bowl.
Whisk the lemon juice, oil, lemongrass and cilantro together, season and pour it over the radish salad. Toss and divide the salad among 4 plates