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Avocado Radish Toasts

Avocado Radish Toasts

You know spring has arrived when there are 7 different street festivals swarming the streets of your one city, all within one Saturday. When your local park is carpeted in pink pedals of the cherry trees after several days of showers. When you look down and notice you’ve gotten a bit of a sunburn after just 2 hours of tennis. When the first farmer’s markets kick off. And when, there, you stumble upon beautiful bunches of radishes.

Spring radishes

The weather is here. The flowers are here. And my favorite – the first smell of fresh-cut grass, a perfume I walked by literally an hour ago, has arrived and bestowed me with this evening’s biggest smile.

Radishes sliced

There are few vegetables I find more stunning than radishes. And they feel rather novel too. Rarely do I eat a radish outside of springtime.

When they are in season though, and just picked from the ground – still young, small, not fully matured – little else can beat how refreshing that crispness of theirs brings to the table. A spring rain rooted radish, yes please.

Sliced radishes

Along with all those seasonal festivals I mentioned earlier comes the arrival of countless picnic-themed holidays, on their way shortly. Next up is Mother’s Day, soon after followed by Memorial Day, and so on, and so on, and so on.

How to prepare for those occasions? Have a radish-inspired recipe you can count on. One that literally takes barely any effort at all to pull together.

Toasted Baguette

When you have quality ingredients, you only need a few ingredients to make a dish that’s memorable.

Fresh radishes. Ripe avocados. Crusty bread. Good olive oil. Coarse salt.

All favorited ingredients of my repertoire.

Avocado Radish Toasts

Pull them all together, and you create this, a recipe perfect for any picnic, potluck, or simple outdoor, light-lunch occasion. (Don’t get me wrong, you can certainly enjoy this indoors as well. But in my dreams, I’m eating outside for all 3 meals of the day.)

Avocado and lime

Sorry (but not sorry) for the photo overload. Like short and sweet recipes that can be easily fantastic when quality ingredients are involved, beautiful photos always come easier with ingredients that inherently shine.

Avocado Radish Toasts

Fun fact – most of the spice (and flavor) of a radish lays in its skin. Early season ones should be pretty tame, but later on, if you can’t handle the heat, you can always give them a zebra-striped peel.

Avocado Radish Toast

A little bit of that heat though, and the corresponding crispness, goes great with creamy avocados, so make sure to hang on to some of it. Enjoy guys!

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Cilantro Guacamole

With final exams approaching, I won’t have time to do too much crazy celebrating this Cinco De Mayo. But I can always make time to whip up a little celebratory food, like the simple guacamole pictured above.

You really can’t go wrong in the kitchen with ripe avocados. The creamy, greenish-yellow fruit is like natural butter, and unlike the real stuff, I’d be happy topping off almost any meal with it. Not only do avocados taste great, but they’re filled with monounsaturated fats (the good kind that can actually lower your cholesterol when used in place of saturated fats). Combine them with some fresh cilantro and a kick of heat from some chili sauce, and you’ve got yourself a heavenly, healthy version of butter…AKA Cilantro Guacamole. And just like my other favorite butter (shout out to my fellow peanuts), this one’s worthy of a eat-by-the-spoonful approach.

But, if you’re looking for a recipe with which to pair the guac., let’s say, a vegetarian taco recipe in particular, click here.¬†Along with the taco recipe, you’ll also find a brief history of the Mexican holiday that may be inspiring tomorrow’s feast.

Cilantro Guacamole

-2 small-medium avocados, peeled and pit removed
-1/2 lemon, squeezed
-1 1/2-2 tsp. chili garlic sauce
-2-3 Tbsp. cilantro, minced
-1/2 tsp. salt

Place avocado in a bowl. Add remaining ingredients. Grab a fork and a pairing knife, and start running the knife through the avocado to start breaking it into pieces. Continue slicing the avocado in the bowl with the knife, using the fork for leverage. Continue this motion until all ingredients are combined with the avocado and guacamole reaches desired consistency. If you prefer an extra creamy guacamole, use the fork to continue mashing out the chunks. Pair with chips, tacos, or any other bean and grain dish.