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Raw Radish and Avocado Salad with Cashews
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Servings:
4
PrepTime:
15 mins
Total Time:
25 mins
Mexican Street salad
RECIPE CATEGORIES
NUTRITIONAL INFORMATION
200 Calories; 24 g Carbohydrates; 12 g Fat; 2 g Saturated Fat; 5 g Protein; N/A Cholesterol; 7 g Fiber; N/A Potassium; 340 mg Sodium; N/A Added Sugars
Main Ingredients:
Courses:
Styles / Themes:
Ingredients:
1/4 cup Spinach, Baby, Fresh
1/4 cup Spinach, Fresh, Chopped
1 cup Radish, Fresh, Sliced
1 cup Radish, Daikon, Fresh, Cut in Matchsticks
1/2 cup Kale, Fresh, Chopped
3 Tbsp Basil, Fresh, Chiffonade Cut
1/4 cup Carrots, Fresh, Julienne Sliced
1/2 cup Cabbage, Red, Fresh, Shredded
1/2 cup Corn, Kernels, Fresh
1/2 cup Water, Warm
1/2 cup Seaweed, Dried, Cut (Wakame)
1 each Avocado, Fresh, Sliced
1/4 cup Lime Juice, Fresh, Strained
1-1/2 Tbsp Coriander, Ground
1/4 cup Cashew Halves, Unsalted
1/2 tsp Salt, Kosher
1 Tbsp Cumin, Ground
Preparation
1. Cut all vegetables into desired sizes. In a large mixing bowl toss together all of the vegetables except avocado. Set aside.
2. Add water to the Wakame and let sit 5-7 minutes while it reconstitutes. Drain and toss with other mixed ingredients.
Incorporate the lime juice, coriander, cumin, and salt.
Garnish with cashews and avocado slices.
Tips & Notes
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