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Bright, red radishes were the first official vegetable (basil was disqualified, on grounds of being an herb) to be harvested from our container garden! As the vegetable with the shortest seed to harvest time (a quick 3 weeks from germination), I was excited to get cooking with radishes. I’ve never been a huge fan of radishes, but a dish I really love is Radish Avocado Salsa over black bean tacos. I originally got the idea from a Martha Stewart recipe for beef tacos, when I was posting my Black Bean Tacos recipe a couple of years ago.
Radish Avocado Salsa Recipe
- 1 avocado
- 6 large radishes
- 1/4 cup chopped cilantro
- 1 tablespoon chopped pickled jalapeno chile
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon olive oil
Directions
1. Half, pit, and peel the avocado, cutting into 1/2″ cubes. Trim the ends of the radishes, half, and thinly slice.
2. In a medium bowl, stir together avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt. Serve over black bean tacos.
Thinly sliced radishes are a really interesting twist to this recipe, and they look amazing with the avocado.
What’s your favorite radish recipe?
