Artichoke, radish & avocado salad
Salads like this make the sticky Australian summer feel almost acceptable in their intensity. It’s an excuse for me to eat bucketloads of fresh raw crisp things. Like this salad, full of lettuce from the local market and oh so thinly sliced pink radish glowing in amongst the jubilant green. A little avocado for richness, a little artichoke for interest, and…that’s it. Ok fine, I will admit I had this alongside some homemade bread and punchy cheese.
If you felt like being particularly luxurious on a non-ridiculously warm day, a little ranch, aioli or shaved parmesan would take this to new heights. If you’d like no animal derivatives in your salad, toasted seeds/nuts and a sweet balsamic dressing are your friends. Lightly salting and pepper-dusting the avocado is another option if you want to forgo the bother of dressing. Something about avocado, salt and pepper makes me weak at the knees. So simple. So good.
Oh, and I have proof that I cannot resist the greens & pink radish combo around this time of year. It’s just too pretty, even with crappy lighting and terrible composition (proof that I am in too much of a hurry to stuff my face). Lest you think I’m a health nazi though, there’s always this (also wow…I still have that jar of truffle salt and it’s still good. It may have cost my weekly food budget as a student but boy have I made a ton of amazing things with that tiny jar).