• Servings: 4 as appetizer
• Preparation Time: 25
• 1 sheet nori (seaweed used to make sushi), cut into thin strips with scissors
• 1 avocado, pitted, peeled, and chopped
• 1 pound (approx. 4 cups) French Breakfast radishes, greens removed, leaving 1/4 inch of stem intact
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon green onions, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon freshly ground black pepper

1. Cut the radishes in half lengthwise, then toss in a medium bowl with the vinegar and 1 teaspoon of the salt. Set aside at room temperature for at least 15 minutes and up to 30 minutes.
2. Meanwhile, mash the avocado in a medium bowl with the lemon juice, scallions, pepper, and remaining 1/2 teaspoon salt.
3. Arrange the radishes on a tray. Place 1-inch-round dollops of the avocado salad next to the radishes. Roll the nori strips around each radish and serve the tamari in a ramekin alongside for dipping.
4. Note: For added crunch and toasty flavor, try garnishing the avocado with toasted black or white sesame seeds.

FEATURING: French breakfast radishes, avocados and green onions. You can easily half this simple but delightful recipe from Rich Landaue and Kate Jacoby- owners of Vedge, a modern vegetable restaurant that opened in 2011 to rave reviews from diners and critics alike.