Mint Radish Relish
This quick relish is great on green salads or as an accompaniment for Mexican, Middle Eastern and Indian dishes.
Ingredients
1 bunch spearmint (should yield about 1 cup lightly packed leaves)
1 bunch spring radishes (red, breakfast, or Easter egg)
1 bunch scallions (purple ones if you can find them!)
1 clove garlic (or 1 stalk green garlic)
Juice and grated zest of 1 or 2 limes
Sea salt and freshly cracked black pepper
Directions
Strip leaves from mint stems and coarsely chop. If you’ve got a mandoline slicer, now’s a perfect time to break it out for the radishes. If not, slice radishes as thinly as you can (reserve greens for some other use). Thinly slice scallions. Mince the garlic.
Combine all in a bowl and add salt and pepper to taste. Enjoy immediately or keep in the fridge for up to a few days.
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