Avocado Salad with Tomato and Radish
A bright, textural salad with a creamy emulsified dressing
Why This Recipe Works
Buttery avocados require sharp acidity to balance their richness. Arranging the dressed avocado at the base of the platter keeps the colors vibrant and prevents the fruit from bruising.
Instructions
Place the sliced shallot in a small bowl of ice water for 5 minutes. This tames the sharp raw onion flavor while keeping the texture crisp.
Whisk the vinegar, garlic, mayonnaise, salt, and pepper together in a large bowl. Slowly whisk in the oil until the dressing is thick and fully emulsified.
Transfer a small amount of the dressing to a separate medium bowl and gently toss with the avocado pieces. Arrange the avocado in an even layer on a serving platter or plates.
Drain the shallots well and pat them dry with paper towels. Add the shallots, tomatoes, radishes, and basil to the large bowl with the remaining dressing and toss to coat.
Spoon the tomato and radish mixture over the avocado and scatter the cheese on top. Serve immediately, while the vegetables are still crisp and the avocado is fresh.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
What substitutions can I make?
- ricotta salata: Feta cheese
