20 Watermelon Radishes, thinly sliced on a mandolin (or any radishes you find that large and fresh and colorful)
1 small red onion, thinly sliced (1 cup)
1 jalapeno, thinly sliced
¼ cup fresh lemon juice
1 T olive oil, plus more for drizzling
Cyprus Flake Salt (I use Hepps Salts) or any flaky sea salt
3 ripe avocados, peeled, pitted, and sliced
1 cup cilantro leaves
½ cup torn basil leaves
In a medium bowl, combine the radishes with the onion, jalapeno, cilantro, basil, lemon juice and 1 T of olive oil and toss to coat.
Season with a little salt. Spoon the radish salad on a platter and arrange the avocado slices around and on tip of the salad. Drizzle with a little more olive oil and season with a little more cypress flake salt. Serve as soon as possible.
*can be ahead, but assemble with avocado and wait to dress with vinaigrette right before serving so the radishes don’t get soggy.