- 2 teaspoons fresh lime juice, or to taste
- 1 1/2 tablespoons extra-virgin olive oil
- 1 firm-ripe avocado (preferably California), peeled and cut into 1/2-inch cubes
- 3 cups shredded romaine, washed well and spun dry
- 3 radishes, chopped fine
- In a bowl whisk together lime juice, oil, and salt and pepper to taste. Add avocado and toss gently with a rubber spatula to coat.
- Divide romaine between 2 salad plates, making a nest on each, and put avocado mixture in centers. Sprinkle salads with radishes.