Recipes

Radish and Pepita Salad

A plucky condiment for pan-roasted fish
0 Ratings

To learn more about this recipe, read the related story in TastingTable's Sous Chef Series edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then sign up for free for Sous Chef Series now.

Radish and Pepita Salad

Recipe adapted from Chad Richard, The Optimist, Atlanta, GA

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes

Ingredients

4 medium radishes, thinly sliced

¼ cup toasted pepitas (pumpkin seeds)

4 fresh mint sprigs, leaves removed and roughly torn (stems discarded)

2 tablespoons lime juice

2 tablespoons pumpkin seed oil (or extra-virgin olive oil)

½ teaspoon kosher salt

Large pinch fresh ground black pepper

Directions

In a medium bowl, stir together the radishes, pepitas, mint, lime juice, pumpkin seed oil, salt and pepper. Taste and adjust the salt and pepper as needed.

Tags:
#Salad
Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →