I came up with this recipe on Christmas day as I was having a group over for Turkey and Latkes. The holidays did collide this year, 2016. It is light and refreshing and a good foil to the latkes and all the other rich food that we eat at this time of the year. Note that it should be made the day that you are serving it as it wilts and looses its brightness by day two.
3 Persian cucumbers, sliced very thin ( the small seedless ones in the supermarket )
.5 bunch of red radishes, thinly sliced
2 Watermelon Radishes, thinly sliced
1 avocado, cubed
3 scallions chopped
half a bunch of Italian Parsley minced. About 1/4 cup
juice of 1.5 limes
juice of half a lemon
1 T. White Balsamic vinegar
.25 cup of olive oil or more as to taste
salt and pepper to taste
Cut all of the vegetables as listed and toss with dressing ingredients. Serve the same day.
Serves 10 with other food on the menu.