Avocado Romaine Wedge Salad with Pickled Radish | Naturally Ella

Avocado Romaine Wedge Salad with Pickled Radish

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


A fresh spring wedge salad featuring romaine lettuce topped with pickled radish, avocado, and an easy avocado dressing.



Pickled Radishes

1 bunch radish

1 teaspoon mustard seeds

3/4 cup apple cider vinegar or white vinegar

¼ cups water

2 tablespoons cane sugar

1 teaspoon salt


1/2 ripe, California Avocado

1/4 cup whole milk plain yogurt (or cashew cream)

2 tablespoons lemon juice

2 tablespoons minced scallions

2 tablespoons olive oil

Salt, to taste

Water, as needed

Avocado Salad

1 head of romaine lettuce

¼ cup chopped pickled radishes

3 tablespoons minced scallions

1/2 ripe, California Avocado, cubed

3 to 4 tablespoons toasted sunflower seeds


  • Trim the ends from the radish and thinly slice either with a mandoline or a knife. Place in a jar along with the mustard seeds. Combine the vinegar with the water, cane sugar, and salt in a pot. Bring to a boil and pour over the radish. Let sit for at least an hour before using.
  • Right before assembling the salad, combine the avocado, yogurt, lemon juice, scallion, olive oil, and salt in a blender. Puree until smooth, adding a bit of water as needed to thin the dressing.
  • When ready to assemble the salad, cut the head of romaine lettuce into quarters. Measure about ¼ cup of the pickled radish and roughly chop into small pieces (see note). Combine wit the mince scallion and cubed avocado. Sprinkle over the lettuce along with the sunflower seeds. Drizzle with dressing and serve with a side of the extra dressing.


Tips + Tricks: I like to use thinly sliced radish for sandwiches and grain bowls but if you’re just using the radish for this recipe, you could cut the radish into small cubes (so you wouldn’t have to chop after pickling!)

Use up leftover ingredients: radish, yogurt, sunflower seeds