Radicchio, Avocado and Pecan with Lemon Maple Ginger salad dressing


Some vegetables you try for the first time and fall in love with them. Last week we tried Radicchio for the first time. An Italian favorite, used raw and also cooked. The petal-like leaves we roughly tore to make a salad and combined with the bitterness of the radicchio, the buttery-ness of avocado, the density of toasted pecans, the sweetness of maple syrup and Meyer lemons.

1/2 cup of Meyer lemon juice

1/2 cup of Olive oil

1 inch cube ginger, peeled and chopped roughly

3 TBS Maple Syrup (adjust taste as necessary)

3 TBS Tamari or soy sauce (adjust taste as necessary)

Combine well and toss with Radicchio, avocado and toasted pecans. Marinate for 1/2 hour before serving.

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