A vibrant and refreshing salad with a mix of citrus, radish, avocado, Manchego cheese, and toasted pepitas.
30 minutes
A vibrant and refreshing salad with a mix of citrus, radish, avocado, Manchego cheese, and toasted pepitas.
Cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice
each
teaspoons
tablespoons
Lime Juice, from 2 limes
tablespoons
Garlic Clove, minced
each
Oranges, peeled and cut into ½-inch pieces
each
Radishes, halved and sliced thin
each
Avocado, halved, pitted, and cut into ½-inch pieces
each
Red Onion, chopped fine
each
Fresh Cilantro, chopped
cups
Romaine Lettuce Heart, cut into ½-inch pieces
0 oz
Manchego Cheese, shredded (¾ cup)
0 oz
Unsalted Pepitas, toasted
cups
to taste
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.
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.
Create a well-emulsified vinaigrette with high-quality extra virgin olive oil and fresh citrus juice, and dress the salad just before serving.
Adjust citrus for sourness, Manchego for saltiness, and radishes for peppery bite. Soak sharp radishes in ice water to mellow their bite if needed.
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.
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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