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
ripe Haas avocado
meyer lemon juice
generous T chopped cilantro leaves
extra virgin olive oil
seeded, minced jalapeno
radishes, ends trimmed
- 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.
- 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.
- 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.