This rich Avocado Salad with Tomato and Radish incorporates bounty from the Ample Bites Vegetable Farm. Juice cherry tomatoes, radishes and fresh basil accompany silky green avocados. If only we could grow avocados in the Midwest. Try this salad alongside Lamb Pizza (see previous post). They make a nice dinner combination.
Avocado Salad with Tomato and Radish
(Adapted from recipe courtesy of Cook’s Illustrated Magazine, Sept./Oct. 2012)
1 large shallot, sliced thin
3 Tbsp red wine vinegar
1 garlic clove, minced
½ tsp mayonnaise
Freshly ground black pepper
3 Tbsp extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
12 ounces cherry tomatoes, quartered
3 radishes, sliced thin
½ cup chopped fresh basil
3 ounces crumbled feta cheese
Place shallot in 2 cups ice water and let stand for 30 minutes. Drain and pat dry with paper towels.
Whisk vinegar, garlic, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in non- reactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil.
Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in a bowl. Transfer avocados to a large platter or individual plates.
Toss shallot, tomatoes, radishes and basil with remaining dressing. Spoon tomato mixture over avocados and sprinkle with feta. Serve immediately.