Salsa is maybe a little misleading with this recipe, because it doesn't contain any of the "regular" ingredients. This is a VERY different taste on salsa, but nevertheless a super delicious little side to a rice dish, beans, or anything else you may be cooking up this summer.
Radishes, in my opinion, are completely underrated. When they are in season, they are so crunchy, peppery, and earthy. They complement a leafy green salad, they are a perfect addition to a raw veggie and dip platter, and you should most definitely try adding them to your quinoa pea bowl! And whatever you do, DO NOT throw away those radish greens. They are a super power house of minerals like iron, Vitamin C, and folic acid. Hello amazing leaves! Try adding them to your green smoothie next time or toss them with other leftover leaves and stalks into a big pot to make veggie broth.
Here we go:
Preparation time: 10 minutes
Makes a main or 2 side portions:
- 5 radishes
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh chives (about 12)
- 1 Tbsp capers without the vinegar
- 1 Tbsp extra virgin olive oil
- 1 tsp lemon zest
- sea salt and freshly ground black pepper
Start with the radishes. Cut off the "tail end" and the "leaf top". Then half the radish, quarter it, and finely chop it from there. Place in a bowl.
Add all the other ingredients. Season well with salt and pepper, and do a little taste test. That's it :-)