Avocado with Radish, Carrot, and Pickled Onion
Salads • World
Description
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Ingredients
- Red Onion ¼ head
- Freshly squeezed lemon juice ⅓ cup
- Salt to taste
- Minced garlic 1 clove
- Chopped Parsley 3 teaspoons
- Chopped Mint Leaves 1 teaspoon
- Chopped Tarragon Leaves 0 oz
- Olive Oil 6 tablespoons
- Avocado 2 pieces
- Carrot 1 piece
- Radish 0 oz
- Red radish 0 oz
- Sea Salt to taste
Step-by-Step Guide
Step 1
Pickled onion: In a small bowl, mix the onion, lemon juice, and salt. Cover and let marinate in the refrigerator for at least 8 hours.
Step 2
The onion can be pickled in advance up to 2 days. Store in a cool place.
Step 3
Chimichurri: Mix garlic, parsley, mint, tarragon, olive oil, and lemon juice in a small bowl, and add salt.
Step 4
Vegetable assortment: On a plate, arrange the avocado. Spoon chimichurri on top. Draining the liquid from the onion, place it over the avocado. In a small bowl, mix the carrot and radish with oil and lemon juice, and also place it over the avocado, adding salt.
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