Avocado with radish, carrot and pickled onion
4 servings
30 minutes
This bright, fresh, and aromatic salad from Pan-Asian cuisine combines the tenderness of avocado with the crunch of radish and carrot, complemented by tangy pickled onions. The garlic-based chimichurri with parsley, mint, and tarragon adds a spicy, refreshing note to the dish. A light acidity from lemon juice balances the flavors while sea salt completes the composition. The dish is perfect as a standalone appetizer or as a side to fish or meat. It can be served at a dinner party alongside exquisite Asian dishes or enjoyed in a cozy home atmosphere. Easy to prepare yet elegant in presentation, this salad will be a highlight on any table.
1
Combine onion, lemon juice, and salt in a small bowl. Cover and refrigerate until the onion turns bright pink (at least 8 hours).
- Red onion: 0 g
- Freshly squeezed lemon juice: 3.3 teaspoons
- Salt: 1 teaspoon
2
Can be prepared in advance: onions can be marinated 2 days before cooking the dish. Store in the refrigerator.
3
Mix garlic, parsley, mint, tarragon, oil, and lemon juice in a small bowl; add salt.
- Garlic: 1 g
- Chopped parsley: 3 g
- Fresh mint: 1 g
- Chopped tarragon leaves: 1 g
- Olive oil: 4 tablespoons
- Freshly squeezed lemon juice: 3.3 teaspoons
- Salt: 1 teaspoon
4
Place the avocado on a plate. Drizzle with chimichurri. Remove the onion from the marinade, pat it dry with a napkin, and place it on top of the avocado.
- Avocado: 2 g
- Red onion: 0 g
5
In a medium bowl, mix the carrot and radish with oil and lemon juice; place on top of the avocado. Serve sprinkled with sea salt.
- Carrot: 1 piece
- Radish: 1 piece
- Olive oil: 4 tablespoons
- Freshly squeezed lemon juice: 3.3 teaspoons
- Sea salt: to taste
