Avocado Radish Salad With Apple VinaigretteServes 3 Salads
2 firm-ripe avocados [peeled, pitted and sliced thin]
4 radishes [sliced thin]
2 scallions [sliced thin on a diagonal]
1 Cup apple cider vinegar
6 Tablespoons of olive oil
½ Teaspoon of oregano [dry spice]
1 Teaspoon of dry mustard [spice powder]
½ Teaspoon of celery seed
Ground Peppercorns [to liking]
Sea salt [to liking]
In a blender or food processor add in your apple cider, oregano, dry mustard, celery seed and start by blending it. Once blended slowly start pouring in your olive oil until all is emulsified. Once dressing is done place it in an air-tight container and season with ground peppercorns and salt; pop the lid on the container and shake until all is seasoned. Set aside for later use.
In a medium bowl place your sliced avocados and radishes. Pour less than half of the vinaigrette onto the salad, making sure to dress your salad to your liking; some like it overdressed, others like it more on the light side. Carefully toss the salad with the vinaigrette and set aside. In a large serving platter or individual plates, start by placing your salad on the top of the plate and sprinkle the thinly sliced scallions on the top of the salad; season with coarse sea salt and ground peppercorns to add a little more flavor and texture. Serve and enjoy!
Store your extra vinaigrette in an air-tight container for any other salads or wraps. This vinaigrette can be stored for up to two weeks.