Escarole, Avocado, and Radish Salad

A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause the avocado to brown.

  • Servings: 4
Escarole, Avocado, and Radish Salad

Source: Martha Stewart Living Television


  • 1 tablespoon lemon juice
  • 1 to 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 head escarole, well washed, spun dry, and torn into 1-inch pieces
  • 2 avocados, peeled and sliced lengthwise, for garnish
  • 6 radishes, very thinly sliced, for garnish


  1. In a large bowl, combine lemon juice, oil, and salt and pepper. Add escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.


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