Luscious Salad


Zen priest and cookbook author Ed Espe Brown devised this unusual salad for one of our Farm Stand Chef Walks. It's a study in contrasts: soft, sensuous avocado juxtaposed with the peppery bite of crisp radishes; sweet, juicy cantaloupe balanced against sharp radicchio. His instructions here create a decorative platter presentation, but you can also cut everything into chunks and toss them together in a bowl, family-style.


1 head radicchio ((about 8 ounces))
1/2 cantaloupe
1/2 lime (juiced)
1 tablespoon honey
1 cucumber
2 tablespoons white wine or rice wine vinegar
2 tablespoons Sugar
6 large radishes ((or more smaller ones))
2 Earthbound Farm Organic Avocados
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon grated fresh ginger
1/8 teaspoon salt
  Freshly ground black pepper (to taste)
12 fresh basil leaves



Quarter the radicchio, and discard the core. Cut each quarter in half; if there are any large leaves, cut these into smaller pieces. Wash, spin dry, and set aside.

Remove the seeds from the cantaloupe and cut off the rind. Slice into pieces on the diagonal. Combine the lime juice and honey, and put into a bowl with the cantaloupe. Set aside and turn occasionally to marinate.

Peel the cucumber, cut it into quarters lengthwise, and then cut crosswise into 1/8-inch pieces. Combine the white wine vinegar and sugar and toss with the cucumber pieces.

Cut the radishes into chunks or julienne. Add to the cucumber.

Cut the avocados in half lengthwise and remove the pits. Use a rubber spatula or large spoon to remove the flesh from the skin. Cut the avocado halves into slices lengthwise, taking care to keep the pieces together. Carefully transfer the slices to a large platter and then fan them into a circular or oval shape in the middle of the platter. Top with the cucumber and radishes, and arrange the cantaloupe around the perimeter of the avocado.

Combine the olive oil, balsamic vinegar, ginger, salt, and pepper to taste in a glass jar and shake to combine. Toss the radicchio with some of the dressing and arrange leaves around the cantaloupe.

Drizzle the remaining vinaigrette over the avocado slices.

Cut the basil leaves into thin strips and use to garnish. Serve immediately.


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