Avocado, orange, and radish salad with poppy seed dressing

Its been too long.  Despite having pretty good reasons for the hiatus (job applications and interviews and whatnot), believe me, I’ve seriously missed having the time to write out recipes, cook, photograph, and leisurely eat said goods. These last few weeks, I’ve haven’t had much energy to cook, except to throw some lentils into the pressure cooker for a quick dal.

To make up for all that, today I did double duty and cooked all afternoon. It was so good to take a day off and be completely unproductive and selfish.  This salad is perfect for when you need a palate cleanser after a weekend of hedonism (what’s that?) or just a simple but nourishing appetizer or light lunch.  This salad is crisp, fresh, and what is crucial in my book for a good salad: it keeps you interested because every bite is a bit different.  On another note, I was watching a hilarious Portlandia skit in which Fred Armisen’s character develops an addiction to pasta, which they analogize to a drug or alcohol addiction.  In an interview, Fred Armisen and Carrie Brownstein described how the inspiration of the skit was the thought that on our deathbeds, none of us is likely to say that we’re so glad we ate so many salads.  Anyway, this salad is one of those that you won’t regret so much.

PS–If you want to make the dressing vegetarian or vegan, just omit the egg.

Fruity bedfellows
Is there anything more satisfying than cutting open a ripe avocado and scraping that creamy goodness out with a spoon?



Serves: 2

Prep time: 15 minutes

1 ripe avocado

1 orange, peeled and segmented

2 red radishes, sliced

1 bunch rocket or arugula leaves

For the dressing:

1 egg

1 tsp. poppy seeds

2 tsp. red wine vinegar

1 glug of olive or rapeseed oil

2 tsp. sugar

½ yellow onion, finely chopped

1 tsp. Dijon mustard

Salt and pepper

  1. Peel and segment the orange.
  2. Slice the avocado and arrange it and the orange over a bed of rocket or arugula leaves.
  3. Slice the radishes and arrange them on your bed of greens.
  4. Blend together the ingredients for the dressing: the poppy seeds, red wine vinegar, onion, egg, sugar, Dijon mustard, salt and pepper.
  5. Pour over the salad and serve.


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