Radish salsa


  • 1/3 c chopped cucumber
  • 3 chopped green onions
  • 1/2 c chopped radishes
  • 1 T lime juice

This recipe is courtesy Inspired By The Seasons.


Toss the ingredients together in a lidded container. Refrigerate 30 minutes before serving. Keep refrigerated for up to a week keeping in mind that the radish will give it a pink hue the next day.