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.
2 limes, juice from 1 (about 2 tbsp), divided, 1 cut into wedges 1 tbsp safflower oil ½ 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 ¼ cup loosely packed torn basil leaves 2 cups baby spinach, thinly sliced 1 large mango, peeled and cut into thin, 2-inch-long slices ¼ tsp chili powder, plus more for seasoning
In a shallow dish, whisk together 1 tbsp lime juice, oil, and ¼ 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 ¼ tsp salt and blend until mostly smooth (small bits of basil may remain). Refrigerate until ready to use.
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.
NUTRITIONAL INFO 99 calories per serving, 6 g fat (1 g saturated), 13 g carbs, 3 g fiber, 2 g protein, 170 mg sodium