Rainbow Radish Strawberry Salsa


Prep Time

15 Minutes


2 Cups


6 large Radishes – the more colorful, the better

2 spring onions, white and tender green parts only

1 stem spring garlic, or 1 garlic clove, pressed or minced (optional and to taste)

½ bunch fresh parsley (about ¼ cup packed and chopped)

1 small jalapeno (or half of a large one), seeded and minced (optional)

1 Tbsp fresh lemon juice, or more to taste

¼ tsp sea salt

1 Tbsp olive oil

10 organic strawberries, hulled and thinly sliced


Remove tips and roots, halve and then thinly slice radishes. Toss into a medium bowl. Finely chop the spring onions and garlic, and toss in. Chop and add the parsley, and then seed and mince the jalapeno.

Squeeze in lemon juice, season with salt and drizzle in the olive oil. Mix well, and then gently fold in the strawberries. Taste and adjust seasoning adding more lemon or salt as you like.

Cover and chill to let flavors marry.

Serve with tortilla or pita chips or top over grilled fish, chicken or burgers. Or, serve over greens to make a salad.


Revitalize with radishes – perfect cleansing food to balance winter indulgence. As a pungent taste, Eastern medicine considers radishes powerful detoxifiers that reduce inflammation, decrease mucus in the digestive tract, support liver function, and help remove deposits and stones from the gall bladder. In addition, their high potassium content makes radishes effective at easing hypertension. Try them with strawberries in this salsa and serve atop your favorite protein, or serve atop lettuce greens to make a salad.