Tasty, versatile, easy, and refreshing – what more could you ask for out of a summer dish? This salsa tastes great and could be served as a dip for tortilla chips, with quesadillas, or as a topping for grilled chicken, fish or shrimp. AND it features radishes, one of my favorite vegetables.
The only thing this recipe requires is fresh produce and a willingness to chop it…
Chop, chop, chop…
Once, the chopping is finished, the salsa takes a rest and then, supper!
Nectarine and Radish Salsa
Recipe adapted from Cooking Light
- 3 diced nectarines
- 1 bunch diced radishes
- 1 peeled, seeded and diced cucumber
- 1/4 cup finely chopped red onion
- The juice of 1 lime
- 4 teaspoons chopped fresh cilantro – I love cilantro so I use a lot – use what you like or omit it if you hate it.
- 1 tablespoon of honey – the sweetness is to taste – my nectarines weren’t as sweet as they could have been.
- A few pinches of salt to taste
Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.
I served the salsa with some cilantro-lime shrimp. The marinade contains olive oil, lime juice, cilantro, garlic (but I used garlic chives because I had them from my CSA box), red pepper flakes, and salt. Marinate the shrimp for 30 minutes – 2 hours and either grill, broil or sauté until they are just pink.
For those of you in Lowell, this is the dish I’ll be demo-ing at the opening of the Farmers’ Market today. The Market runs from 2:00 pm – 6:00 pm at JFK Plaza and I’ll be doing my demo at 3ish. Stop by and say “Hi!”