VEGGIE LE CRUNCH

Ingredients

6-7 Radishes, depending on size
1 1/4 Cup Black Beans, cooked and drained
1 Cucumber
1 Cup Diced Pineapple
Handful of Fresh Basil
1 Head of Lettuce (any soft green will do)

// Avocado Dressing //
You could make this vegan by using 2 tbsp. olive oil and an extra tbsp. of vinegar in place of the buttermilk. 

1 Avocado
1/4 Cup Buttermilk
1 Tbsp. Honey (more to taste)
1 Tbsp. Unfiltered Apple Cider Vinegar
Juice of One Lime
Splash of Cholua/Tapatio Hot Sauce
Salt/Pepper 

Directions 

1. In a small blender or in a bowl, mix the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper to combine. The blender will make it smooth, but a bowl and whisk will still get you a dressing consistency.
2. Use a mandoline to slice the radishes thin. Cut in fourths. Peel and halve the cucumber, scoop out the seeds and dice into small pieces. In a large bowl, combine the radish, cucumber, black beans, diced pineapple and a pinch of salt and pepper. Add desired amount of fresh basil (chopped or slivered). 
3. Here is where you make a decision for yourself. Hugh prefers to put the veggie mix in the lettuce leaf and dribble dressing on top. I prefer to mix my dressing with the veggies and put them in the leaf, already dressed. Six of one, half dozen of another. Except my way is probably better ;) 

Recipe found at: http://www.sproutedkitchen.com/home/2010/5/27/veggie-le-crunch.html