Radish and Rhubarb Salsa
By Jenny Breen
Ingredients
Shopping List
Fresh Ingredients
- 2 bunches radishes
- 1 jalapeño, minced small
- 4 scallions
- 1 cup diced rhubarb
- 1/2 cup cilantro
- 1 lime
Pantry Items
- Olive oil
- Salt
Ingredients:
- 2 bunches radishes, sliced very thin or diced small
- 1 jalapeño, minced small
- 4 scallions, thinly sliced (can sub ramps or spring onions)
- *1 cup diced rhubarb (cooked briefly with 2 T. maple syrup)
- 1/2 cup cilantro, minced
- 1 lime
- Olive oil
- Salt
Makes approximately 8 servings
Instructions
*In a saucepan, heat olive oil, add rhubarb and maple syrup and cook just until rhubarb begins to break down (about 1-2 minutes). Remove from heat immediately and set aside.
Combine radishes, scallions, jalapeño, (cooled) rhubarb, and cilantro in a medium bowl.
Grate the zest off one lime into the bowl of vegetables.
Juice the lime and pour over the salsa. Add a splash of extra virgin olive oil, just enough to lubricate the vegetables. Season with salt to taste.
One idea on how to eat the salsa: Prepare your favorite protein (ground turkey or chicken, tofu or tempeh, etc.), serve over heated tortillas, and top with salsa, avocado, and/or cotija cheese.
