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Daikon Rolls with Avocado, Spinach, and Mango

For a fun alternate presentation, slice daikon crosswise into thin rounds, then assemble in the style of mini tacos.

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Daikon Rolls with Avocado, Spinach, and Mango
Jennifer Olson
Servings
Serves 8

Ingredients

  • 2 limes, juice from 1 (about 2 tbsp), divided, 1 cut into wedges
  • 1 tbsp safflower oil
  • 1/2 tsp salt, divided
  • 1 daikon radish (approximately 7 inches long x 3 inches in diameter, peeled and very thinly sliced into 16 strips
  • 1 just-ripe avocado
  • 1/4 cup loosely packed torn basil leaves
  • 2 cups baby spinach, thinly sliced
  • 1 large mango, peeled and cut into thin 2-inch-long slices
  • 1/4 tsp chili powder, plus more for seasoning

Preparation

In a shallow dish, whisk together 1 tbsp lime juice, oil, and 1⁄4 tsp salt. Submerge daikon slices in lime juice mixture and marinate in the refrigerator until slices are pliable, 30–40 minutes. Remove daikon and pat dry; reserve liquid.

In a food processor, combine avocado, basil, 2 tsp lime juice, and remaining 1⁄4 tsp salt and blend until mostly smooth (small bits of basil may remain). Refrigerate until ready to use.

See also Charred-Corn and Avocado Salad with Chile-Lime Dressing

In a bowl, toss spinach with enough reserved liquid to lightly coat. Season with salt and freshly ground black pepper to taste. In a second bowl, toss mango slices with remaining 1 tsp lime juice and chili powder.

Lay daikon slices vertically on a cutting board. Spread each with a thin layer of avocado mixture. Divide spinach and mango over each. Roll up each daikon strip away from you to create two bite-size bundles. Serve garnished with additional chili powder and lime wedges.

See also Fennel Salsa

Nutrition Information

  • Calories 99
  • Carbohydrate Content 13 g
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 170 mg