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
- 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.