Radish Salsa

Radishes scream spring and summer - so perfect to add a bit of oomph to your salad or sandwich (10 out of 10 would recommend thinly sliced radish in a salted butter sandwhich!). The leaves are also fantastic in a salad or made into a pesto - think of them as a mature microgreen... for that is what they are!


- 1 bunch radishes, finely diced

- 1/2 red onion or shallot, finely diced

- Juice of 1 lemon

- A drop of olive oil

- 2 tsp balsamic vinegar

- Pinch of sea salt

- A handful of freshly chopped parsley

The how-to:

Mix everything together. If you prefer, throw it all in a food processor and chop it all up. Season to taste. Enjoy!!

This radish salsa goes perfectly in a pitta with smoked mackerel pate; or try it out with crisp fresh lettuce and hummus; or even toss with cool rice noodles accompanied with a dash of soy sauce and sesame oil!

Do be aware that radishes are quick to shrivel at room temperature, so we would recommend hiding them away in the fridge as soon as possible - also, removing the rubber band from the leaves helps them keep a bit longer. In fact, storing them in our biodegradable zip-lock bag will keep your radishes fresh for a good amount of time!

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