By Caroline Lubbers, Whipped, The Blog
1 bunch (about 12) radishes, cut into 1/2 inch chunks (about 2 cups)
1 small apple (I used Golden Delicious), cut into 1/2 inch chunks (about 1 cup)
Juice of 1 lime (about 3 Tablespoons)
1 tablespoon very good olive oil
Coarse sea salt
1 tablespoon chopped cilantro (or if you are a cilantro hater, you may substitute parsley)
1. Put the radish and apple chunks in a bowl.
2. Drizzle and toss in the lime and olive oil.
3. Sprinkle generously with salt and toss in the cilantro.
Note: This salad is best served immediately for the color of the apples. The citrus juice keeps them from turning brown too fast but it is prettiest right after making it.
