Tomato and Pickled Radish Salad

With Creamy Avocado Dressing

Serves 8


2 pints assorted colored cherry tomatoes, halved
6 radishes, sliced thin, pickled
1 C apple cider vinegar
¼ C sugar
2 large stalk celery, peeled, seeded and sliced
½ small white sweet onion sliced thinly
Handful fresh flat leaf parsley chopped
2 T fresh oregano leaves chopped


1 ripe avocado
¼ C sour cream
3+ T mayonnaise
1/8 C half & ha
lf creamer
2 cloves garlic, grated
1/8 t dried dill weed
1/2 t garlic salt
2 t fresh lemon juice
Salt and pepper to taste


  • Slice the washed radishes with a mandolin on thin size setting, and immerse in the vinegar and sugar. Let sit for at least 3 hours to pickle.
  • In a small mixing bowl, add all the dressing ingredients and blend very well until smooth. There will be small lumps, and that’s okay.
  • Place the tomatoes, celery, onion and drained pickled radishes in a large bowl. Toss with the dressing a little at a time until you like it. You will have dressing left over. Leave it for a baked potato, omelet, or other salad. Then toss in the parsley and oregano.
  • Serve!

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