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    Citrusy Radish-Avocado Salad with Manchego and Pepitas

    clock-icon30 minutes
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    Author
    Pixicook editorial team

    A vibrant and refreshing salad with a mix of citrus, radish, avocado, Manchego cheese, and toasted pepitas.

    Ingredients for Citrusy Radish-Avocado Salad with Manchego and Pepitas

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice

    each

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Lime Juice, from 2 limes

    tablespoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Oranges, peeled and cut into ½-inch pieces

    each

    Substitute chevron-down

    Radishes, halved and sliced thin

    each

    Substitute chevron-down

    Avocado, halved, pitted, and cut into ½-inch pieces

    each

    Substitute chevron-down

    Red Onion, chopped fine

    each

    Substitute chevron-down

    Fresh Cilantro, chopped

    cups

    Substitute chevron-down

    Romaine Lettuce Heart, cut into ½-inch pieces

    0 oz

    Substitute chevron-down

    Manchego Cheese, shredded (¾ cup)

    0 oz

    Substitute chevron-down

    Unsalted Pepitas, toasted

    cups

    Substitute chevron-down

    Pepper

    to taste

    Substitute chevron-down

    How to Make Citrusy Radish-Avocado Salad with Manchego and Pepitas

    1. Prepare the cucumber

    Combine the diced cucumber with ½ teaspoon of salt in a colander. Let it sit for 15 minutes; this will draw out excess moisture and intensify its flavor.

    2. Make the dressing

    Whisk together 3 tablespoons of extra-virgin olive oil, 3 tablespoons of lime juice, and one minced garlic clove in a large bowl.

    3. Combine the ingredients

    Once the cucumber is ready, add it to the bowl along with the orange pieces, thinly sliced radishes, diced avocado, chopped red onion, and fresh cilantro. Toss everything gently to ensure the flavors mingle and the ingredients are well-coated with the dressing.

    4. Finish the salad

    Add the chopped romaine lettuce, shredded Manchego cheese, and toasted pepitas. Give it a final toss, ensuring every bite is a perfect blend of textures and flavors. Season with salt and pepper to taste.

    Pitfalls and tips

    Choose Your Ingredients Wisely

    Select fresh, firm radishes with bright tops, a perfectly ripe avocado, a mix of citrus fruits, aged Manchego, and lightly toasted pepitas for enhanced flavor.

    Dress to Impress

    Create a well-emulsified vinaigrette with high-quality extra virgin olive oil and fresh citrus juice, and dress the salad just before serving.

    Balance Your Flavors

    Adjust citrus for sourness, Manchego for saltiness, and radishes for peppery bite. Soak sharp radishes in ice water to mellow their bite if needed.

    Perfect Your Technique

    Practice cutting citrus into 'supremes', use a mandoline for even radish slices, and add avocado last to the salad to maintain its texture and color.

    Add Texture and Contrast

    Ensure a mix of crunchy pepitas, crisp radishes, creamy avocado, and tender citrus segments. Use a vegetable peeler to shave Manchego for thin, delicate shavings.


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