Avocado-Radish Slaw

This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.

½ bunch radishes, washed and trimmed of green tops, a thinly sliced into matchsticks
1 medium, ripe avocado, pitted
¼ cup water
1 lime, juiced
½ cup cilantro leaves
Sea salt and pepper

1. In a blender, mix the avocado, water, lime juice, cilantro and a healthy pinch of salt. Blend until completely smooth, adding more water as needed to achieve the consistency of a pourable dressing.

2. Add the radishes to a bowl, and toss with dressing. Season with salt and pepper, and an extra squeeze of lime, as needed. Set aside until ready to use.

Grated Cauliflower Salad with Ginger-Lime Dressing

Tossed with a bright, zesty dressing, raw cauliflower shines in this simple salad.

3 cups grated cauliflower*
½ finely diced carrot
½ cup finely diced red bell pepper
⅓ cup finely diced scallions
¼ cup minced cilantro
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons fresh lime juice
2 teaspoons agave nectar or honey
1 teaspoon grated ginger
1 teaspoon minced jalapeño pepper
Sea salt and fresh ground pepper

1. In a small bowl, whisk together the olive oil, lime juice, ginger, jalapeño and agave nectar or honey. Season to taste with salt and pepper.

2. In a large bowl, stir together the cauliflower, carrot, red bell pepper, scallions and cilantro. Toss with the dressing and serve immediately or cover and chill under ready to serve.

*Tip: To grate the cauliflower, simply grate large sections against a box or cheese grater, or in a food processor using the grating blade.

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