If you can’t tell by now, I’m kind of obsessed with fresh salsa. Last summer the go-to recipe in our house was mango cucumber salsa which we paired with tacos, tortilla chips and grilled fish.
A little later in the year, when watermelon season was in overdrive, this addictive watermelon tomato salsa took its place. It was so juicy and delicious that my mouth is watering as I type this!
And then there’s classic, go-with-everything pico de gallo (fresh tomato salsa), the ketchup of the salsa world. It adds a zing of flavour to just about any dish, Mexican or not – steak, fish, eggs, tacos, you name it. I got addicted to the stuff on our honeymoon in Costa Rica a few years ago. Every meal at our resort was served with rice, beans, guacamole and pico de gallo, and I spooned it over just about every bite that crossed my lips.
Now that spring is upon us, a fresh salsa made with crunchy, peppery radishes and cooling cucumber feels just right at the moment.
Radishes are more versatile than you’d think, and when chopped into tiny dice they make a great salsa ingredient. Their pleasantly crisp texture reminds me a bit of chopped apple. Mmm, apple salsa could work too, couldn’t it? I’ll be sure to save that idea for fall!
Fresh salsa can be used a number of different ways, all of which are delicious! Here are a few ideas, some obvious and others not so much:
- Serve as an appetizer with tortilla chips
- Spoon over tacos
- Scatter on top of nachos
- Use as a condiment for burgers and hot dogs
- Add a few spoonfuls on top of eggs for breakfast
- Spoon on top of chili or black bean soup
- Serve over grilled chicken, steak, pork, fish, shrimp or scallops
- Toss with cooked macaroni, black beans and chopped vegetables for a summer pasta salad
- Combine with mashed avocado and lime juice to make guacamole
- Serve on top of sturdy salad greens along with crumbled nacho chips, black beans, jalapenos and avocado for a taco salad
- Eat with a spoon. Seriously!
You can enjoy this salsa right away or let it sit in the fridge for a little while to allow the flavours to meld. If you let it rest long enough, the white parts of the radishes will eventually turn pink. It’s kind of pretty and doesn’t affect the flavour, but if you’d rather keep those radishes looking white then just serve it sooner rather than later.
- 2 bunches radishes, finely diced
- 4 Persian cucumbers, finely diced
- 1/4 cup finely chopped fresh parsley
- 2 tbsp extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- In a medium bowl combine the radishes, cucumber and parsley. Toss with the oil and lemon juice, season with salt and pepper and serve immediately.
- Swap in any soft fresh herb you have on hand. Dill, cilantro or even a mild basil would work.