It tastes even better when you think about the long list of health benefits!

Ingredients:

olive oil

avocado

corn tortillas (La Fe tortillas are non-gmo and affordable, which is hard to find!)

nutritional yeast

lemon

cilantro and/or radish microgreens

chile (try chiltepin!) or hot sauce, if you like. (I’ve switched to Cholula as my hot sauce of choice in a pinch because it’s the only I’ve found that doesn’t have any added preservatives. )

Instructions:

In a pan, put a tiny bit of oil and heat the tortillas on one side.

Flip the tortilla and sprinkle generously with nutritional yeast.

Add avocado slices (I just scoop the “slices” out with a spoon)

Fold the tortilla and flip after a minute.

Serve warm and top with fresh cilantro and/or radish microgreens and a dash of lime.

This recipe is my partner’s answer to last week’s Kohlrabi Apple Salad Recipe, which, as I mentioned, was the first to make eating raw kohlrabi exciting for me. So, this kohlrabi avocado salad is the one that made my partner excited about kohlrabi’s raw crunch. Rather than taking (much) offense that he didn’t fall in love with my exciting recipe, I’m sharing his, here, with you. And, if you want feed our competition, let us know which one you like better! Alright, here it is—

Ingredients:

2 kohlrabi bulbs

1 large avocado

olive oil

1 or 2 limes

salt

pepper

1 cup cilantro (chopped)

chipotle or 1 fresh chile (serrano or jalapeño) optional

Instructions:

1. Use a knife to remove the thick peel from the kohlrabi bulb.

2. Chop kohlrabi bulb and the avocado into 3/4 inch chunky squares.

3. Add the juice of 1 or 2 limes (depending upon your preference), drizzle with olive oil and sprinkle with salt and pepper.

4. Top with cilantro and the optional chipotle or fresh chile.