Radish-Jicama Salsa

“This fresh-tasting salsa is fast and so cooling—the perfect summer salsa!” says Stephanie Pedersen.

“It is lovely with tortilla chips and in fish tacos; it’s also great on grilled poultry and fish.

Sometimes I add in a cup or two of cubed avocado.”

2 cups chopped radishes
1 cup chopped jicama
1⁄2 small red onion, chopped
2 scallions, thinly sliced
1 tbsp minced fresh jalapeño or serrano pepper
2 tbsp freshly squeezed lemon or lime juice, or more to taste
1⁄4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

1. Put all the ingredients in a medium bowl and toss thoroughly to combine.
2. Taste and adjust the seasoning—adding more jalapeño or serrano
pepper, or lemon or lime, or salt and black pepper—as needed.
3. Serve immediately or keep tightly covered for up to a day.

Makes about 2 cups

Reprinted with permission from Roots: The Complete Guide to the

Underground Superfood (Sterling, sterlingpublishing.com) by Stephanie Pedersen.