Carrot, Avocado & Radish Salad wth Radish Leaf Pistou
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Prep: 20 mins
Cook: 2-3 mins
Pistou is Provence's answer to the much-loved pesto and you're going to fall in amour with this radish top version. Delicious drizzled over ribbons of carrot, creamy avo and spicy radishes.
This recipe is a:
See this week's box.
474 kcal
(per portion)
Ingredients you'll need
  • 1 garlic clove
  • 400g bunch of carrots
  • A bunch of radishes
  • 2 yellow tomatoes
  • 2 baby avocados
  • 25g pine nuts
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Tip the pine nuts into a dry frying pan. Toast over a medium heat for 2-3 mins, shaking the pan occasionally, till the pine nuts are golden. Tip into a food processor.

  • 2.

    Peel and roughly chop the garlic. Add it to the pine nuts.

  • 3.

    Chop the leaves off the radishes. Wash them well, shake dry and roughly chop them. Add them to the processor with 2 tbsp olive oil and a pinch of salt and pepper. Blitz to make a smoothish mixture - this is your pistou.

  • 4.

    No food processor? Tip the pine nuts into a mortar or bowl and bash with a pestle or the end of a rolling pin till crushed. Crush the garlic. Finely chop the radish tops. Stir them in with the olive oil.

  • 5.

    Peel the carrots and use a vegetable peeler to peel them into ribbons. Finely slice the cores. Place them in a large bowl. Halve or quarter the radishes and add them to the carrots.

  • 6.

    Chop the tomatoes and add to the bowl. Halve the avocados. Scoop out the stones with a spoon. Scoop the flesh out of the skins and chop. Add it to the bowl. Toss everything together.

  • 7.

    Arrange the salad in two serving bowls. Drizzle over the pistou and serve.

  • 8.