Avocado Salad with Tomato and Radish for TwoYum
I’ve been reading about the health benefits of avocado, in particular an article that stated this; past studies have shown that eating a lot of avocados is associated with lower blood cholesterol. In one study that involved putting people with slightly elevated levels on a diet rich in avocados for just seven days, researchers saw a 17 percent decrease in cholesterol levels. Since my cholesterol is a little elevated I though I’d start adding more avocados to my diet.
There is also a study that avocado has potential cancer fighting properties. Read more about it here. These are all good reasons to add more of this creamy, buttery vegetable to your diet! I decided to make a salad and I didn’t want it lost in a bunch of leafy greens but instead to be the star of the dish. This salad is bursting with nutrients and flavor. The juicy tomatoes and the crunchy radish give it some textural contrast.
Go ahead and thinly slice the shallots and get them in a bowl of ice water and let them sit for 30 minutes. Dry them in between paper towels. Chop the tomatoes in quarters, slice the radishes and finely chop the basil. Cut the avocado in 3/4 inch pieces.
Whisk vinegar, garlic, mayonnaise, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a nonreactive bowl until the mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in 1 1/2 tablespoons extra virgin olive oil.
Gently toss the avocados, 1 tablespoons of the dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a serving platter.
Toss the shallot, tomatoes, radishes, and basil with the remaining dressing. Spoon the tomato mixture over the avocados and sprinkle with ricotta salata or feta. Serve immediately.
- 1 small shallot, sliced thin
- 1 1/2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/4 teaspoon mayonnaise
- Salt and pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 2 avocados, halved, pitted, and cut into 3/4-inch pieces
- 6 ounces cherry tomatoes, quartered
- 1 1/2 radishes, sliced thin
- 1/4 cup chopped fresh basil
- 1 1/2 ounces ricotta salata, shaved thin
- Place shallot in 1 cup of ice water and let stand for 30 minutes. Drain and pat dry with paper towels.
- Whisk the vinegar, garlic, mayonnaise, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a nonreactive bowl until the mixture is well blended and no lumps remain. Whisking constantly, slowly drizzle in oil. (The dressing should appear well blended, glossy, and without pools of oil on the surface.)
- 3. Gently toss avocados, 1 1/2 tablespoons dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a platter.
- 4. Toss the shallot, tomatoes, radishes, and basil with remaining dressing. Spoon tomato mixture over avocados and sprinkle with ricotta salata. Serve salad immediately.
- You can substitute feta for the ricotta salata.
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