‘Avodish’ is a mix of avocado and radishes. This is a combination you see in many salads but my recipe has a twist because the radishes are roasted. Roasting them completely changes the texture and flavour. Some people are not that fussed about radishes, but in my opinion roasted radishes are delicious and win people over. When I posted a photo of this dish on Instagram people’s comments were that it made them crave radishes for the first time.
The smooth soft avocado pairs perfectly with the crunchy radish. The coriander and lime gives this delicious dish that necessary kick.
This is also a healthy nutrient-rich meal. Avocados and radishes are a good source of dietary fibre, vitamin C, vitamin K, folate and potassium. The avocado is also providing you with vital Omega 3 fatty acids and protein. Radishes are known to have antibacterial and anti–fungal properties and provide riboflavin, vitamin B6, calcium, magnesium, copper and manganese.
Avodish is a perfect side dish for a summery lunch or with a roast. It is an ideal accompaniment for many meals and makes a really nice dip, much like guacamole. I had this dish most recently with a buckwheat pepper salad and roasted pumpkin; it was delicious, providing a much-needed ‘middle guy’ to bring the salad and pumpkin together as a meal.
- A bunch of radishes 10-12 bulbs
- 1 tsp oil (coconut or canola)
- ½ ripe avocado
- ¼ cup chopped coriander
- 1 tbs lime juice around ½ lime
- pinch of salt
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Preheat oven to 220 degrees.
- Wash and remove green stems of radishes and cut into quarters.
- Place them into a roasting dish with a drizzle of oil and put in the oven for 15 minutes until crisp and soft when tested with a skewer. Half way through give the tray a little shimmy to ensure they evenly brown.
- Mix all the ingredients together in a bowl, mashing the avocado as you mix. I like the dish still warm but if you want it cold wait until the radishes are cold before adding the avocado, etc.
* Makes a delicious side dish for 4 people, and works really well with these cuisines: Mexican, Middle Eastern and Mediterranean.
* It is particularly scrummy with fish and Buckwheat salads.
* It makes a nice nibble with crisps, chopped carrot and cucumber.
* It is seriously good on Chia Seed Bread, eggs and spinach. This only serves 1.
* It is perfect for 1 person as a salad with spinach, arugula, endive or kale. You can even add chopped oranges to the salad and this is really yummy.