One of my favourite ways to use these vibrant, nutrient-packed microgreens, apart from raw in a salad, is by turning them into a salsa for a fresh, vibrant, acidic condiment.
Ingredients
- 4 large ripe tomatoes, diced
- 3 cloves of garlic, finely chopped
- 2 tablespoons olive oil
- 2 small limes, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon of freshly ground black pepper
- 1 jalapeno pepper, chopped finely
- ¼ cup of coriander
- 1 large white onion, diced
- ¼ cup of purple radish microgreens, coarsely chopped
Method
- Gather all ingredients and prepare (chop, juice and dice all ingredients necessary)
- Combine all ingredients in a bowl and mix thoroughly. Add additional salt and pepper if needed (to taste). Serve immediately or can be refrigerated for later use.
- Serve with tortilla chips, on tacos or use as a condiment on top of rice or proteins.
Enjoy our twist to a famous dish!
