Avocado & Radish Salad with Lemon-Herb Dressing
A vibrant, skin-supporting salad featuring anti-inflammatory radishes and creamy avocado to combat Whole30 breakouts. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs avocado, radishes, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, diced avocado
- 1 cup, thinly sliced radishes
- 2 cups, massaged with 1 tsp olive oil kale
- 1/2, juiced lemon
- 2 tbsp olive oil
- 1 tbsp, chopped fresh mint
- 1/4 tsp sea salt
- pinch black pepper
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Instructions
- Step 1: In a large bowl, combine 1 large diced avocado, 1 cup sliced radishes, and 2 cups massaged kale. Drizzle with 2 tbsp olive oil and 1/2 lemon juice, then toss gently to coat all ingredients.
- Step 2: Whisk together 1/2 lemon juice, 1 tbsp chopped mint, 1/4 tsp sea salt, and a pinch of black pepper. Pour over the salad and toss until every piece is evenly coated and the kale is glossy.
- Step 3: Let sit for 5 minutes to allow flavors to meld. The salad should have a crisp texture with creamy avocado, peppery radishes, and a bright citrus finish that coats the tongue without oiliness.
