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    Herb Salad with Grilled Avocado and Radish

    • 2 min read

    Recipe by Bailey Campbell

    Forward by Smart Solutions

    The secret to a great salad? A wow factor. The grilled avocado adds a nice, smoky taste that compliments the other ingredients.

    This good-for-you-salad is refreshing, crunchy, full of flavour, and topped with a zesty vinaigrette. Easy and fun to make (fire up the grill!), it’s full of fresh herbs, veggies and healthy fats from the avocados and olive oil.

    Here’s some of what makes this salad so great:

    • Avocado: where to begin? This unique fruit has so many amazing health benefits. Rich in healthy fats, it also contains more than 15 different vitamins and minerals (like vitamins A, C, E, and K, and potassium)1
    • Radish: this root vegetable has antimicrobial and antioxidant properties, and contains various water-soluble vitamins (B1, B2, B3, B5, B6, B9, and C) and minerals (calcium, iron, magnesium, manganese zinc, potassium, and phosphorous)2,3
    • Mint: this aromatic herb has antimicrobial, anti-inflammatory, anti-diabetic, and cardioprotective effects4

    Bon appetit!



    • 2 cucumbers, thinly sliced
    • 1 ½ tbsp olive oil
    • 2 avocados
    • ½ bunch radishes, very thinly sliced
    • ¼ bunch mint
    • ¼ bunch dill

    Salad Dressing

    • 2 tbsp white wine vinegar
    • 1 tbsp dijon mustard
    • 1 tbsp lemon juice
    • 1/2 cup olive oil


    1. Preheat BBQ to medium-high heat.
    2. Cut avocados in half and remove the seeds. Keep the skins on and halve the avocados again lengthways. Brush all cut sides with olive oil and cook for 2-3 minutes or until charred.
    3. Make the salad dressing by whisking all ingredients together.
    4. Chop up the cucumbers, radishes, dill, and mint.
    5. Add all ingredients to a bowl, drizzle with salad dressing, and season!

    Instagram Handle: @basicswithbails


    1. Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical reviews in food science and nutrition, 53(7), 738–750.
    2. Manivannan, A., Kim, J. H., Kim, D. S., Lee, E. S., & Lee, H. E. (2019). Deciphering the Nutraceutical Potential of Raphanus sativus-A Comprehensive Overview. Nutrients, 11(2), 402.
    3. Banihani S. A. (2017). Radish (Raphanus sativus) and Diabetes. Nutrients, 9(9), 1014.
    4. Tafrihi, M., Imran, M., Tufail, T., Gondal, T. A., Caruso, G., Sharma, S., Sharma, R., Atanassova, M., Atanassov, L., Valere Tsouh Fokou, P., & Pezzani, R. (2021). The Wonderful Activities of the Genus Mentha: Not Only Antioxidant Properties. Molecules (Basel, Switzerland), 26(4), 1118.