Easiest Ever Chili-Lime Avocado Salad

Chef Olivia Hayo knows that summer is all about simple dishes that celebrate fresh, seasonal ingredients. This combination of creamy avocado, sharp lime, and spicy chile spiked with fresh herbs and radishes is the perfect accompaniment for everything from barbeque to brunch omelets.

By / Photography By Olivia Hayo | June 24, 2018

Ingredients

  • 2 halved, scooped, and cut into 1/4’’ slices
  • 1 lime, cut in half
  • 1 teaspoon Tajín (chile lime salt)
  • 1/2 teaspoon black pepper
  • handful fresh cilantro, leaves and stems
  • 3 radishes, thinly sliced

Instructions

Arrange sliced avocados on a serving platter. Squeeze the lime halves over the avocado slices, trying to cover them all. Sprinkle dressed avocado slices with Tajín and black pepper. Scatter radishes and cilantro evenly over the dish. Serve immediately alongside just about anything, or cover and refrigerate for up to a day.

Cook's Note: Tajín is a Mexican chili-lime salt that can be found at any Mexican grocer, and most of the supermarkets around San Diego.

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Ingredients

  • 2 halved, scooped, and cut into 1/4’’ slices
  • 1 lime, cut in half
  • 1 teaspoon Tajín (chile lime salt)
  • 1/2 teaspoon black pepper
  • handful fresh cilantro, leaves and stems
  • 3 radishes, thinly sliced
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