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.