Before we jump into the season of hearty, autumnal comfort food, I wanted to share one last recipe inspired by the summer farmers’ market. This Radish, Avocado + Pine Nut Salad is inspired by one farmers’ market stand, with a table dedicated to vibrant, multicolored radishes. I knew I could think of something bright and fresh to showcase these beauties, and grabbed two bunches of french breakfast and purple radishes. Along with curly lettuce, sliced avocado, and toasted pine nuts, this salad is sweet, peppery, and a lil ode to the end of summer.

purple curly lettuce, purple radishes, french breakfast radishes, pyramid salt

Radishes tend to veer towards the more spicy and bitter side, packing a punch when eaten fresh. Similar to other vegetables with strong flavors, like fennel and endive, radishes should typically be soaked in salted, cold water for at least 30 minutes. I used to a mandolin to slice up the purple radishes, then tasted one of the slices. A bit too spicy for this salad, so I wanted to mellow out the flavor before continuing. The soaking process mellows the radishes, and gives the slices an extra crisp texture while still packing a bit of a peppery bite!

I decided not to soak the breakfast radishes, serving them on top with a side of pyramid salt. You’ll typically see French breakfast radishes served with a small bowl of salt. Slightly sweet, mildly peppery, served with salt sprinkled on top to cut through the sharp bite. Maybe a more acquired taste, but nonetheless an incredibly fresh, in-season inspiration. This Radish, Avocado + Pine Nut Salad, paired with buttery avocado, sweet honey lemon dressing, and toasted pine nuts makes a yummy farmers' market meal.

~For more farmers' market-inspired recipes, check out my Zucchini Flower + Garbanzo Bean Fritto Misto and Cherry Tomato and Baby Mozzarella Linguini

radish, avocado, and pine nut salad

Ingredients

8 french breakfast radishes, quartered
½ lb purple radishes, very thinly sliced
1 head of curly lettuce, coarsely chopped (~ 4 cups)
1 avocado, thinly sliced
⅓ cup toasted pine nuts
2 tablespoons balsalmic vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons honey
salt and pepper, to taste

method

Soak the sliced radishes in a bowl of cold, generously salted water for about 30 minutes. This reduces the peppery and bitter flavor and makes for a more mellow radish. Pat the sliced radishes dry, and set aside.
In a small bowl, add the lemon juice and honey. Slowly stream in the olive oil, whisking simultaneously to emulsify the dressing. Add salt and pepper to taste.
Toss together the lettuce, dressing, and sliced purple radishes. Top with sliced avocado, pine nuts, and french breakfast radishes. Finish off with a drizzle of balsamic vinegar.
Enjoy!