Photo: Brian Woodcock; Styling: Cindy Barr 
Serves 6 (serving size: about 1 1/2 cups)

Fresh radishes add peppery heat and crunch to spring salads.

How to Make It

Place avocado, cilantro leaves, lime juice, olive oil, salt, and hot sauce in a blender; blend until smooth. Combine radishes, tomatoes, and mixed greens; drizzle with dressing. Top with pumpkin seeds.

Chef's Notes

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Ratings & Reviews

AmandaBureau's Review

April 13, 2014
Added a clove of garlic and a few splashes of red wine vinegar. Very thick for a salad dressing. I used the leftovers as a sandwich spread and dip.

spamomof2's Review

March 17, 2014
I love anything avocado, but this was really bland. I doubled the dressing recipe, thinking it would be great, and had a very hard time getting it to emulsify in the blender (not a Vitamix). A food processor would probably work much better. I have plenty left, but will have to doctor it up to give it some character. Too bad.