1/2 cup guacamole
Juice of ½ lemon
1/4 cup buttermilk or kefir
1/2 teaspoon Morton® Fine Sea Salt
2 tablespoons fine chopped fresh herbs (parsley, thyme, basil, tarragon, chive, etc.)
4 red radishes, halved and sliced thin
1 large cucumber, diced
2 celery stalks, sliced
½ small red onion, chopped fine
3 pickled peppers, such as Mama Lil’s, chopped up
1 head radicchio, chopped up
12 grape tomatoes, quartered
1 bunch watercress leaves
3 ounces (about 3 cups) baby arugula leaves
Leaves from 2 sprigs mint, chopped rough
1 teaspoon Morton® Fine Sea Salt
Mix the ingredients for the dressing in a big salad bowl.
Toss in the radishes, cucumber, celery, red onion, peppers and radicchio until everything is well coated.
Add the tomatoes, watercress, arugula, and mint and toss just enough to get everything evenly dressed. Sprinkle with Morton® Coarse Kosher Salt and tos a few times just before you serve.
Note: Use squeezed out lemon rinds to make Preserved Lemons, lemon ribbons for cocktails, chopped up in salad dressings, or tossed with olives for snacking.