Avocado Lover’s Salad with Radishes

MAKES 6 SERVINGS • PREP TIME: 5 minutes • COOK TIME: Not applicable

When my brother Jeff moved to California, he fell in love with avocados. In fact, he became so enamored with this luscious fruit that he began pestering me to create “avotatoes”—an avocado mashed potato recipe—for this book. I’d do almost anything for him, but there are some places a sister just can’t go. Still, I wanted to feature avocado because I love them too—for their flavor and texture, and for their incredible anti aging properties. While they do contain a fair amount of fat, it’s monounsaturated—the kind the body thrives on (in moderation, of course), and they’re a great source of the antioxidant glutathione.

1 head romaine lettuce, torn into bite-size pieces (about 8 cups)
1 English cucumber, peeled, seeded and diced
12 radishes, thinly sliced (about 1 cup)
Greener Than Green Goddess Dressing
1 large avocado, diced
1/4 cup pumpkin seeds, toasted
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh cilantro

Put the lettuce, cucumber, radishes, in a large bowl and dross to combing. Drizzle with the dressing and toss again. Add the avocado, pumpkin seeds, mint and cilantro and toss once more.  

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.