Make Ahead

Radish-Avocado "Butter"

September  6, 2010
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
In This Recipe
  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.
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Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.