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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
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.