Ingredients

• 1/2  cup shredded red radishes
• 1/2  cup shredded daikon
• 2  tablespoons lime juice
• 1  tablespoon seasoned rice vinegar
• 1/8  teaspoon salt
• 2  medium ripe avocados
•   Red and/or green serrano peppers (optional)*

Directions

1. In a medium mixing bowl stir together red radishes, daikon, lime juice, vinegar, and salt. Cover radish mixture. Chill 2 hours, if desired.

2. Cut avocados crosswise around pit into 1/4- to 1/2-inch-thick rings. Gently twist off each ring. Carefully remove and discard peel from each ring. Discard pit.

3. If using serrano peppers, split peppers lengthwise. Remove and discard stem and seeds. Cut peppers into matchstick-size strips. Finely mince several of the matchsticks. Set peppers aside.

4. To serve, stack 3 or 4 avocado rings on each of 4 chilled salad plates. Fill the center of each avocado stack with a spray of radish slaw and serrano pepper matchsticks, if desired. Drizzle with any remaining dressing. Sprinkle plate with minced serrano pepper, if desired. Makes 4 side-dish servings.

*Note: Hot chili peppers contain oils that can burn eyes, lips, and sensitive skin. Wear plastic gloves while preparing them and be sure to wash your hands thoroughly afterward.