Lightly cooked radishes develop rounder flavor, with less pungency and a touch of sweetness, while staying crisp at the core. The simple avocado puree adds silky creaminess to the mix. If you can’t find pea greens, arugula or watercress would also work well here.

Tim Cebula
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Credit: Jennifer Causey

Recipe Summary test

20 mins
20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Cut off radish tops, leaving 1/2-inch stem attached to radishes; reserve tops. Quarter radishes lengthwise. Trim leaves from tops, and discard tops. Coarsely chop radish leaves to equal 4 cups.

  • Heat olive oil in a large skillet over medium-high. Add radish quarters and 1/4 teaspoon salt to pan, working in batches if needed to prevent overcrowding. Cook radishes until lightly browned on cut sides, about 4 minutes. Set aside.

  • Combine avocado, buttermilk, chives, and remaining 1/2 teaspoon salt in a mini food processor; blend until smooth, about 1 minute.

  • Combine pea shoots and radish leaves. Place 1 cup of greens mixture on each of 8 salad plates. Top each with 6 radish quarters. Drizzle each serving with about 2 tablespoons avocado dressing.

Nutrition Facts

89 calories; fat 6g; saturated fat 1g; protein 2g; carbohydrates 8g; fiber 4g; sugars 4g; sodium 237mg.