Citrus-Dill Salad with Avocado and Radishes
A refreshing, light salad featuring creamy avocado and peppery radishes tossed in a zesty lemon-dill dressing for a vibrant lunch or side dish. This general-inspired vegetarian ready in about 12 minutes pairs (kale, spinach, arugula) mixed greens, diced avocado, thinly sliced radishes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 cups (kale, spinach, arugula) mixed greens
- 1/2, diced avocado
- 1/4 cup, thinly sliced radishes
- 1/4 cup, halved cherry tomatoes
- 1 tbsp, chopped fresh dill
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups mixed greens, 1/2 diced avocado, 1/4 cup sliced radishes, and 1/4 cup halved cherry tomatoes, then toss gently to avoid mashing the avocado.
- Step 2: Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp honey, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp chopped fresh dill in a small bowl until emulsified.
- Step 3: Pour the dressing over the salad ingredients and toss carefully with tongs until evenly coated, ensuring the avocado stays intact and the greens are lightly glistening.
- Step 4: Serve immediately to prevent browning, checking that the radishes provide a slight peppery bite and the lemon-dill dressing balances the avocado richness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Dill Salad with Avocado and Radishes take to make?
Total time is about 12 minutes (12 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Dill Salad with Avocado and Radishes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced avocado from drying out.
Can I substitute ingredients in Citrus-Dill Salad with Avocado and Radishes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Dill Salad with Avocado and Radishes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus-Dill Salad with Avocado and Radishes?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
