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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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