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Easiest Ever Chile-Lime Avocado Salad
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Photography by Olivia Hayo for Edible San Diego
Ingredients
- 2 halved, scooped, and cut into ¼-inch slices
- 1 lime, cut in half
- 1 teaspoon Tajín (chile lime salt)
- ½ 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 chile-lime salt that can be found at any Mexican grocer, and most of the supermarkets around San Diego.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes, you can still find her in the kitchen or at the farmers’ market. Follow her at @OliviaHayo on Instagram or visit oliviahayo.com to read more.
