Asian Radish Salsa

April 4, 2019—0 Comments
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Asian Radish Salsa

Servings: 4

8 oz. radishes, scrubbed clean and diced to 1/8”-1/4”

1/2 english cucumber with skin, diced to 1/8”-1/4”

1/2 medium sized avocado, diced to 1/8”-1/4”

2 TB scallions, white and light green parts, sliced thinly on the diagonal

1/2 tsp zest of a lemon

2 TB freshly squeezed lemon juice

2 tsp. (50%) low salt Tamari

1 TB prepared wasabi paste (more or less to taste)

Salsa:

  1. In a bowl, combine the diced radishes, cucumber, avocado, and scallions.

Dressing:

  1. In a small bowl mix together the lemon zest, lemon juice, and low salt Tamari.
  2. In a separate small bowl, place 1 TB of wasabi powder and mix with 1 tsp water to make a paste, and add to lemon/tamari mixture. Blend until smooth.

To Serve:

  1. Drizzle over salsa and mound into a beautiful bowl. Serve with baked Ezekiel 4:9 sprouted tortillas, or endive spears.
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