Radish and Pepita Salad

A plucky condiment for pan-roasted fish
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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


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


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.

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