Avocado with Radish, Carrot, and Pickled Onion
Salads • Pan-Asian
Description
Avocado with Radish, Carrot, and Pickled Onion
Ingredients
- Red Onion ¼ g
- Freshly squeezed lemon juice 3¼ teaspoons
- Salt 1 teaspoon
- Garlic 0 oz
- Chopped Parsley 0 oz
- Fresh Mint 0 oz
- Chopped Tarragon Leaves 0 oz
- Olive Oil 4 tablespoons
- Avocado 0 oz
- Carrot 1 piece
- Radish 1 piece
- Sea Salt to taste
Step-by-Step Guide
Step 1
Combine the onion, lemon juice, and salt in a small bowl. Cover and refrigerate until the onion turns bright pink (at least 8 hours).
Step 2
Can be prepared in advance: the onion can be pickled up to 2 days before serving. Store in the refrigerator.
Step 3
Mix the garlic, parsley, mint, tarragon, oil, and lemon juice in a small bowl; season with salt.
Step 4
Place the avocado on a plate. Drizzle with chimichurri. Remove the onion from the marinade, pat dry with a paper towel, and place on top of the avocado.
Step 5
In a medium bowl, mix the carrot and radish with the oil and lemon juice; place on top of the avocado. Serve, sprinkled with sea salt.
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