From the Farm - Radish Salad - Longmeadow

Andi of Longmeadow Farm's Note:

The tops of radishes had just poked through the soil, and now I know those bright red radishes are ready for the picking. My FIL was a lovely soul from the Caribbean, and served this lovely, sparkling, nutritious radish salad for a bit of a palette cleansing, and also aside "frijoles con arroz", which was a perfect compliment to this dish. Best if using fresh radishes from your garden, or the farmers market, because the crispness exudes through. You might just want to eat a radish naked (the radish naked... not you, although, if you wanted to do both naked - it's ok and doesn't effect the taste in any way.)

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 5 red radishes, trimmed and chopped
• 1 roma tomato, seeded and chopped
• 1 tablespoon mint, finely chopped
• 1 lime, juiced
• salt (I do add more then less, radishes really zing when you add a bit of salt)

Directions:

1. Mix all ingredients together in a bowl and season with salt to taste (retaste prior to serving).
2. Chill in the refrigerator for about 30 minutes before serving, stir, and serve alongside some bread or corn-cakes.

Reviews

[threeovens]

This is a wonderful palate cleanser. So simple and so tasty. Made for ZWT 2011.

[Cookgirl]

Fresh radishes from our CSA box, fresh mint from the garden. What would have made it better were an heirloom tomato. Served over baby spinach leaves. Light, crisp, tangy, refreshing! Reviewed for Veg Tag/July.

[Elmotoo]

I doubled this for the 4 of us. i love how light & refreshing this is! thank you, Andi! (and thank you to FIL!)