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.