Got Radishes? Make Salsa!
Radishes taste like Spring. They arrive in bunches, peppery and crisp, like a cool morning. Radishes are one of those easy to plant, fast-growing vegetables that are part of the first harvest. That makes them a perfect vegetable to make into a Springy Radish and Avocado Salsa.
Radish Salsa for a Quick Topper
As you probably know, I’m fond of making just about anything into salsa. Mango Salsa, Cheezy Nachos With Raspberry Salsa, and Grilled Salsa are just a few of the salsa recipes in the recipe index. I like to cook seasonally, and use what’s fresh and local, and salsa is a flexible template that I use often. Radishes are often featured in Mexican dishes, so this one isn’t too irreverent. It’s got great crunch, and is barely kissed with jalapeno heat. If you want more zing, add another chili, or use a hotter one, like a Serrano.
Chips, Tacos or Burritos Are Better with Radish Salsa
The versatility of all my fresh and seasonal salsas is what makes them so valuable in the kitchen. Eat them with chips or use them to top tacos or fold into burritos. Make a bowl of beans and rice into an event, with a big pile of radish salsa on top.
Don’t let those fresh, Spring radishes pass you by, they are more than just a crudite!
Springtime Radish and Avocado Salsa
- 1 bunch radishes diced
- 1/2 cup grape tomatoes chopped
- 1 large jalapeno seeded and chopped
- 1/4 cup cilantro leaves coarsely chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1 large avocado diced
- Trim the radishes, then slice, stack the slices, slice into strips, then cut across the strips to make small cubes. Place in a medium bowl.Add the tomatoes, jalapenos, cilantro, lime, salt and avocado. Toss to mix, then serve.