Radish and Avocado Salad with Lime, Charnushka, and Dill
Sam Muller
PUBLISHED April 13, 2026
This recipe pairs perfectly with things like grilled skewers or warm pita bread with hummus. In fact, you could stuff leftover salad into a pita and add feta or your favorite protein and have a very delicious future lunch, too. A variety of thinly sliced radishes are not only wonderfully peppery but very fun to plate—be playful and create whatever shapes your heart desires. When making guacamole, my ratio of limes (for juice) to avocados has always been 1:1, which remains the same here: It’s early spring, and we need brightness. Use good quality extra virgin olive oil for balance, and don’t be shy when seasoning with salt—avocados can handle a lot of it. Note: Charnushka (onion seed) and fragrant baby dill fronds bring a lot of depth to the dish, don’t skip ‘em!
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