Radish-Avocado "Butter"

By • September 6, 2010 • 6 Comments

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Author Notes: With radishes on the brain and grilled steak and chicken soft tacos on the menu for dinner, I started out by thinking about butter and radishes. This led to thinking about the buttery quality of avocados, and this “butter” is the result. We spread this “butter” on corn tortillas before adding queso fresco, grilled peppers and onions, grilled steak or chicken and a touch of jalapeno “sriracha” (Thanks to edamame2003!) with delicious results. This would also work on sandwiches with grilled meats or vegetables, as a dip for chips, crackers, and crudités or with quesadillas.gingerroot

Serves about 2 cups

  • 1 ripe Haas avocado
  • 2 tablespoons meyer lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 generous T chopped cilantro leaves
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons seeded, minced jalapeno
  • 10-12 radishes, ends trimmed
  1. Halve avocado, remove pit. Using a large spoon, scoop flesh from both halves into a blender; add lemon juice, salt, sugar, cilantro leaves, and extra virgin olive oil and puree to combine. Use a spatula to move mixture around if necessary. You want it to have a silky, thick, “buttery” consistency.
  2. Thinly slice radishes crosswise and then lengthwise, ending up with short matchsticks. Repeat until you have cut all of the radishes like this. You should have between 1 and 1 ¼ cup radish matchsticks.
  3. Transfer avocado “butter” to a bowl. Fold in minced jalapenos and radish matchsticks. Best enjoyed immediately; although the avocado will not discolor, the radishes will soften as the butter sits.
Jump to Comments (6)

Tags: avocado, Easy, no cook, quick, Vegetarian

Comments (6) Questions (0)

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Me

over 4 years ago TheWimpyVegetarian

What a wonderful idea! I love how this sounds and saved it!

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over 4 years ago gingerroot

Thanks ChezSuzanne! I finished the tablespoon or so that was left the other day and was thinking for a more peppery bite, you could also simply halve the radishes and slice them thinly into half moons.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

really great recipe.

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over 4 years ago gingerroot

Thanks, drbabs!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds fab, gingerroot!!

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over 4 years ago gingerroot

Thanks mrslarkin! Definitely lends itself to anything that you would eat guacamole with, although with a little peppery twist.