How beautiful are these lettuce leaves. Radicchio’s come in a few different colors. The ones Ive seen are these dark purple, they also come in variegated variety, and also a gorgeous pink that I’ve seen only once in California.
I found these beauties at my local Wholefoods and had to grab them . I love their gentle bitter, peppery flavor and soft texture. I normally make a simple salad with citrus, avocado, but this time I took cues from another favorite a classic, a tuna salad. Though this salad has no tuna. I replaced it with jarred marinated artichoke, avocado, briny olive and capers plus sweet raisins. And for some freshness I added cucumber and radish slices.
Radicchio Avocado Salad
INGREDIENTS
- 1-2 medium radicchio balls, washed and dried and leavers gently separated, use larger leaves, the smaller leaves can be chopped and added to a salad
- 2-3 medium avocado, ripe
- ½ teaspoon sea salt and ½ teaspoon black pepper
- 1 tablespoon nutritional yeast
- ⅛ teaspoon cayenne
- 1 medium clove garlic, minced to a paste
- 1 Persian cucumber, sliced or diced
- 12 ounce jarred marinated artichokes drained and chopped
- 1 green onion, chopped
- 1 tablespoon capers
- 3 tablespoons Castelvetrano olives, diced
- 2 tablespoons raisins or dried unsweetened cranberries
- ¼ cup roughly chopped fresh parsley and dill
- 2 tablespoons lemon juice
- 1 tablespoon vegan mayo, optional, for extra creamy texture, I didn’t use any
INSTRUCTIONS
- In a mixing bowl add salt, black pepper, nutritional yeast and cayenne. Using a fork, mash 1 avocado and chop the other into small pieces. Set aside..
- In the same bowl add the chopped artichoke, green onions, pickles, olives, raisins, green onion, parsley, dill, lemon juice and vegan mayo if using. Combine and mix well.
- Lastly, gently fold in the diced avocado, add the sliced cucumber and radishes. Season if needed with salt and pepper. Serve in radicchio or Bibb lettuce for an elegant dinner party or a healthy lunch or as a sandwich filling.
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