Lightly cooked radishes develop rounder flavor, with less pungency and a touch of sweetness, while staying crisp at the core. The simple avocado puree adds silky creaminess to the mix. If you can’t find pea greens, arugula or watercress would also work well here.
12 medium Easter Egg radishes with tops attached, scrubbed, rinsed, and drained (about 1 1/4 lb.)
1 tablespoon olive oil
3/4 teaspoon kosher salt, divided
1 small ripe avocado, peeled and coarsely chopped
1/2 cup reduced-fat buttermilk
1 tablespoon chopped fresh chives
4 cups fresh pea shoots
Added sugars 0g
Calcium 7% DV
Potassium 9% DV
How to Make It
Cut off radish tops, leaving 1/2-inch stem attached to radishes; reserve tops. Quarter radishes lengthwise. Trim leaves from tops, and discard tops. Coarsely chop radish leaves to equal 4 cups.
Heat olive oil in a large skillet over medium-high. Add radish quarters and 1/4 teaspoon salt to pan, working in batches if needed to prevent overcrowding. Cook radishes until lightly browned on cut sides, about 4 minutes. Set aside.
Combine avocado, buttermilk, chives, and remaining 1/2 teaspoon salt in a mini food processor; blend until smooth, about 1 minute.
Combine pea shoots and radish leaves. Place 1 cup of greens mixture on each of 8 salad plates. Top each with 6 radish quarters. Drizzle each serving with about 2 tablespoons avocado dressing.
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