My brief European sojourn is rolling on, much too quickly, but I thought I would share this great recipe for radish-avocado sandwiches. They can be both a substantial summer meal or an impressive party snack, depending on what size you decide to make them. We made these for a barbecue in London after shopping for our groceries at Borough Market, and they were a great success!
You’ll need:
- slices of nutty bread (walnut works well), toasted
- fresh mint
- sweet baby radishes
- ripe avocado
- fleur de sel
- good olive oil
1. Slice and toast the bread, then spread a good layer of avocado on each piece.
2. Slice the radishes thinly but not paper thin – you still want to retain that crunch. Layer three to four slices on each piece of bread.
3. Chiffonade (i.e. thinly slice) some mint – enough for about a teaspoon for each regular-sized piece of bread.
4. Sprinkle mint on the bread, followed by a dash of salt and olive oil – so summery, so delicious.
This also concludes avocado’s month as ingredient of the month – look out for July’s poll tmrw!
Really like the crunchiness of the radishes with the creaminess of the avocados, seems like a great, cool dish.
Thanks, Greg! It’s definitely a great in-season standby.
Lovely! When I was a child my fave meal was a slice of nutty bread with butter and sliced radishes. This is much tastier looking version 🙂
And a very vegan-friendly version too:)
Recently I’ve been pushing myself to try foods that I wouldn’t normally eat (except for beets!), and radishes are on the list. These sandwiches look pretty tasty!
I remember about the beet embargo:)! This is a pretty painless way to try radishes, I think.