Thanks to Benedictine University Dietetic Intern Annie Pacetti for sharing this recipe. Annie says: “This zesty salsa is a great way to incorporate the radishes without kids picking them out. Make this for your next picnic or party and it is sure to be a hit…you can serve with chicken, pork, or fish. Or even use as a topping for grilled bread or as a dip.”
2 1/4 cups diced nectarines (1/4-inch)
1 1/2 cups radishes, halved lengthwise, thinly sliced
1/2 cup chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons sugar
1/4 teaspoon salt
Combine ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes before serving.
Makes 4 cups.