A simple spring salad of juicy, crunchy cherry radish, peppery arugula and rich, buttery avocado flavoured with an easy salad dressing, which is a creamy mixture of avocado and buttermilk.
- Combine all the dressing ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste. Transfer to a bowl, cover, and refrigerate until ready to use.
- With a mandoline or a sharp knife, slice the radishes as thin as possible. Cut the avocado in half lengthways and remove the stone and skin. Cut into thick slices then into pieces. Toss with the lemon juice.
- Arrange the thinly sliced radishes in a serving bowl, and top with arugula leaves and avocado. Drizzle the dressing over and serve immediately.