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–+ servings

Radish Greens Salad on Avocado Toast

This salad-on-toast uses the whole radish, and I mean the whole radish, greens and all. It's such a phenomenal way to make sure you have no vegetable waste, and the salad itself is a dream. It uses a rich, dilly yogurt dressing and a creamy, crunchy avocado toast base to make a fantastic, easy and vegetable-forward plate.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings

Ingredients

  • 1 bunch of radishes, stems and bulbs, about 1 pound
  • 1/4 cup skyr or plain greek yogurt
  • 1 lemon, for zest and juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, finely chopped
  • Salt, black pepper and red pepper flakes to taste
  • 2 slices bread of choice
  • 1/2 large avocado

Instructions 

  1. Separate the radish bulbs from the stems. Clean both of them very well, I recommend using a salad spinner for this!
  2. Finely slice the radishes into half-moon pieces. Chop the radish stems into bite-sized greens. Set both to the side.
  3. In a large bowl, add the yogurt, lemon zest, lemon juice, honey, olive oil, minced garlic and dill. Mix and add a pinch each of salt, black pepper and red pepper flakes. Season and adjust the salt, pepper and red pepper to your preference.
  4. Add the radish slices and the radish greens directly into the bowl with the dressing. Use clean hands to give it a nice toss to fully coat the greens in the dressing.
  5. Lightly toast the bread slices, and add a generous smear of avocado to each.
  6. To plate, take a large scoop of the radish salad and pile it high on the toast. You want this to be what I call a "fork-and-knife" kind of toast.
  7. Top with more fresh cracked black pepper and enjoy!