YIELD: Makes approx. 7 cups, depending on size of the avocados
4 - firm but ripe avocados
6 - radishes, trimmed and diced
1 cup - cherry or grape tomatoes, cut into quarters
1/4 cup - cilantro leaves, roughly chopped
2 - cloves garlic, minced
juice and zest of 1 orange
For Honey-Jalapeño Vinaigrette:
1 - jalapeño, stem and seeds removed, minced
1/3 cup - white balsamic vinegar
1/4 cup - good olive oil
2 T - honey
1/2 tsp. - kosher salt
1/2 tsp. - fresh ground pepper
1/2 tsp. - cumin
tortilla chips, for serving
Halve and remove pits from the avocados. With the tip of the knife, dice the avocado by cutting the avocado into 5 slices in each direction taking care not to pierce the skin, scoop the avocado flesh into a medium bowl with a spoon. Repeat with each avocado half.
Add the diced radishes, grape tomatoes, cilantro, garlic, orange zest and juice. Gently fold together, taking care not to break up the avocado too much.
In a separate bowl, whisk all the Honey-Jalapeno Vinaigrette ingredients together and pour over the avocado mixture, gently toss to coat.
Serve immediately with fresh veggies and pita chips or tortilla chips.
Add chopped peel and eat shrimp to this salad for a light lunch with big flavor!
From the National Honey Board