A fresh spring wedge salad featuring romaine lettuce topped with pickled radish, avocado, and an easy avocado dressing.
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
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
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
Find it online: https://naturallyella.com/avocado-romaine-wedge-salad/