A delicate salad that is ideal for using up thinned greens. Let the crunchy radishes with a drizzle of avocado-shallot dressing steal the show.
By Rebekah Hubbard
This salad is perfect food for a weekend of fabulous weather and relaxing. I wanted a way to use the tiny sprouts that I thinned from the garden. But I think the avocado dressing is the real highlight. We’ll definitely be finding more uses for it.
I'm the writer and photographer at PDXfoodlove.com. I love living in Portland, Oregon and the lifestyle in the beautiful Pacific Northwest.