Avocado, Radish and Iceberg Lettuce Salad
Updated Nov. 27, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1head iceberg lettuce, leaves separated, some torn
- 3large avocados, halved, pitted, peeled and cut into ½-inch slices
- 1bunch small red radishes, thinly sliced
- ½small red or white onion, sliced into paper-thin rings
- Salt and pepper
- ¼cup extra-virgin olive oil
- 3tablespoons lemon juice or vinegar
- 1garlic clove, minced
- 1tablespoon chopped flat-leaf parsley (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
305 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 4 grams protein; 609 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Arrange lettuce leaves on salad plates or a large platter.
- Step 2
Top lettuce with sliced avocado, arranged in a random pattern. Sprinkle with radishes and onions. Season with salt and freshly ground pepper.
- Step 3
In a small bowl, whisk together olive oil, lemon juice and garlic with a pinch of salt. Stir in parsley, if using. Drizzle dressing over the top and serve immediately.
Private Notes
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Cooking Notes
Pat
I will make this. And will follow 'plating' suggestions. Restaurants want to make their presentations look nice. I do too.
Note - Metro Philly
I don't get the need for the overly precious plating; toss greens, radish, onion, and dressing. Plate, then add avocado.
Charles in Jax
Looks quite lovely; tastes quite boring.
ruth
Want to spiff up the plating? Use red onion. Want less boring dressing? Sub your favorite balsamic vinegar for lemon juice. Want to add protein? Add toasted pine nuts. Great, adaptable recipe.
Karyn
I added a teaspoon of mustard to the dressing to give a little more interest and some carrot shavings to the salad for more color. Perfect for Easter lunch!
KP
This was excellent, light and refreshing, a great blend of flavors and simple to make!
Toni
If you think the taste isn’t s boring you failed to season. Avocados cry out for salt.
Leslie
I gave this simple salad a bit of oomph by using Meyer lemon and adding lemon zest to the dressing.
Bitbytr
I'm thinking that chopped cilantro might also be a pleasant substitute for parsley. Oh, & "precious" plating: it's important. You wouldn't want to eat something that looked like a dog's dinner scraped from the bottom of a tin can yet something that LOOKS appetising generally IS appetising. (We're surely not talking about a Philly cheese-steak hoagie/sub/whatever you want to call it, are we?) Perhaps that's why meals in (good) restaurants are presented well. Just a thought, eh?
Charles in Jax
Looks quite lovely; tastes quite boring.
Pat
I will make this. And will follow 'plating' suggestions. Restaurants want to make their presentations look nice. I do too.
Note - Metro Philly
I don't get the need for the overly precious plating; toss greens, radish, onion, and dressing. Plate, then add avocado.
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