Avocado, Tomato, Pickled Radish Yield: (2 servings)

©Helen Castillo. All Rights Reserved.

This is actually a very easy dish to make. For a European flair, stacking the components of this dish makes for a colorful and artful presentation. You can also substitute chives for scallions as garnish.

INGREDIENTS

1 ripe Haas avocado 2 teaspoons lime juice 1/4 teaspoon lime zest 1 Tablespoon minced shallot 1 clove garlic 1/4 teaspoon Celtic salt Pinch white pepper

2 plum tomatoes, seeded, chopped 1 Tablespoon thinly sliced scallion (Garnish) 2 radishes, sliced thinly 3/4 teaspoon Celtic salt

PREPARATION METHOD

1. Peel and pit the avocado, then cut it into 1/2" chunks. 2. In a small bowl, toss the avocado chunks gently with lime juice, lime zest, shallot, garlic, salt and

pepper. Set aside. 3. In a small bowl, add radishes with salt. Using clean hands, massage the radish gently to release

excess moisture. Let sit for 10 minutes to allow flavors to meld. 4. Squeeze out excess liquid. Discard liquid; set aside radishes.

ASSEMBLY 1. Center a 2" ring mold onto a serving plate. Scoop 1/2 of avocado mixture into ring mold and

press down gently. Place 1/2 of the chopped tomato on top. Gently lift off the mold from the avocado and tomato.

2. Garnish with scallion and pickled radish. 3. Repeat with the remaining serving, then serve immediately. Enjoy!