When I was a young boy, my mother introduced me to the wonderful combination of ripe avocado and baby radish. She's always described the taste as having a nutty characteristic, which is one of the only culinarily-sophisticated expressions I heard from her as a child. My mom was, and still is, more of a practical kind of cook.
Years later, it suddenly occured to me that if the two worked together so beautifully on a loaf of bread, they should work even better in the warm embraces of a good salad.
While it's always important to use quality products, it is nothing less than essential to do so with this salad; the outcome absolutely depends on the synergy of ingredients here. Don't bother to make this salad unless you have ripe avocados (but not too ripe; if they're mushy, they're over ripe for this salad) and sweet, tasty ripe tomatos. I used piqual olive oil (I love its frutty fragrances) and Pedro Ximenez sweet wine vinegar, and while the salad may work with other varaieties of olive oil and wine vinegar, I urge you to try and obtain these ingredients. You won't regret it.
Finally, this recipe doesn't have a photo; while the salad is nothing less than divine in its taste, it's one of those rare occasions where visually the dish isn't so appealing. The tomatos, avocado and vinegar emulsify to form a thick, brownish sauce which covers everything and has so far prevented us from being able to take a proper photo of the salad.