French Breakfast Radishes With Nori, Tamari, and Avocado

Our “fancy radish plate,” a Vedge signature dish featured in many reviews, is a beautiful display of exotic radishes, roasted, pickled, and marinated, served with smoked tamari and avocado. This recipe captures every bit of the taste in a fraction of the time. French Breakfast radishes are long and thin, with a mild bite. If unavailable, substitute the best-quality radishes you can find. Salting the radishes makes them “sweat,” yielding a shiny, lustrous appearance. This makes a gorgeous cocktail party dish or an ideal light summer lunch for two.


  • 1 sheet nori, cut into thin strips with scissors
  • 1 avocado, pitted, peeled, and chopped
  • 1 pound French Breakfast radishes, greens removed, leaving 1 inch of stem intact
  • 2 tablespoons tamari
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon scallions, chopped, white and light green parts only
  • 1 1/2 teaspoons salt
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • PREP TIME 25
  • Serves 4


  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. Sprinkle the nori strips on top of the radishes and serve the tamari in a ramekin alongside for dipping.

Note: For added crunch and toasty flavor, try garnishing the avocado with toasted black or white sesame seeds.