Roasted and Raw Radish Salad with Avocado Herb Yogurt

Roasted and Raw Radish Salad with Avocado Herb Yogurt

I love using both raw and roasted radishes in this dish since the roasted radishes are quite mellow compared to the sharp, crunchy raw radishes. The texture and flavor contrast is just phenomenal. Paired with the creamy avocado yogurt - it’s just the perfect salad.

Ingredients

2 bunches radishes
2 tsp extra-virgin olive oil
6 oz Greek yogurt
1/3 cup avocado (about 1/2 an avocado)
1 tbsp fresh chives, minced
1 tbsp fresh basil, minced
1 tbsp fresh dill, minced
1 tbsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp sea salt

Method

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Wash and trim radishes. One bunch will be roasted while the other bunch will remain raw.

For the roasted radishes, quarter them and toss with olive oil. Roast for 8-12 minutes, or until tender and golden brown.

For the raw radishes, I like to cut some into thin wedges, some into thick wedges (quartered), and slice some - basically, cut them however you prefer and mix it up a little.

Avocado yogurt: Whisk yogurt, avocado, chives, basil, dill, lemon juice, honey, and sea salt in a medium bowl until smooth and well combined. Taste for seasoning.

To serve, spoon the avocado yogurt into the middle of a large plate, using the back of the spoon to smooth it out. Arrange radishes over yogurt and, optionally, garnish with additional fresh chives and a sprinkle of salt.