Name: Pear and Avocado Salad With Tajín
Ingredients: Zest and juice of 2 large limes; 1½ serrano chiles, 1 halved, ½ thinly sliced; 2 garlic cloves; ¼ cup mayonnaise; ¼ cup extra-virgin olive oil; ¼ cup vegetable oil; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 2 heads of Little Gem lettuce, leaves separated; 1 large Asian pear, peeled, cut into ½"-thick sticks; 6 small radishes, trimmed, thinly sliced; 1 ripe avocado, cut into large pieces; ¼ cup (packed) coarsely chopped cilantro; Tajín (for serving)

Ingredients

Zest and juice of 2 large limes
1½ serrano chiles, 1 halved, ½ thinly sliced
2 garlic cloves
¼ cup mayonnaise
¼ cup extra-virgin olive oil
¼ cup vegetable oil
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
2 heads of Little Gem lettuce, leaves separated
1 large Asian pear, peeled, cut into ½"-thick sticks
6 small radishes, trimmed, thinly sliced
1 ripe avocado, cut into large pieces
¼ cup (packed) coarsely chopped cilantro
Tajín (for serving)

Steps

Blend zest and juice of 2 large limes, 1 serrano chile, halved, 2 garlic cloves, ¼ cup mayonnaise, ¼ cup extra-virgin olive oil, ¼ cup vegetable oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a blender until smooth and creamy. Taste dressing and season with more salt if needed.
Toss 2 heads of Little Gem lettuce, leaves separated, 1 large Asian pear, peeled, cut into ½"-thick sticks, 6 small radishes, trimmed, thinly sliced, ½ serrano chile, thinly sliced, and three fourths of dressing in a large bowl to combine.
Arrange salad on a platter and tuck 1 ripe avocado, cut into large pieces, and ¼ cup (packed) coarsely chopped cilantro among lettuce leaves; sprinkle very generously with Tajín. Serve with remaining dressing alongside.