Hey It’s Jet Here.
About ten years ago, Mom read this book called the Fat Flush Diet. She learned that radishes have the ability to help burn fat. She decided then and there to learn to love the magenta orb and other radish varieties like the French and especially the watermelon radish found at the Farmers Market!
She grated, sliced and chopped that veggie into every salad she concocted. She grew them (the Easter egg and watermelon kind) in our backyard. Mom noticed that during certain seasons, the price for organic radishes jumped about 50%. Enter the Daikon… another member of the radish family. The price of the white, carrot shaped variety held steady, so Mom tried it. Because of the shape, she found the daikon easier and faster to chop into her weekly work salads.
As her faithful Kitchen K9s, Koko and I, now JJ and I, receive(d) tidbits of all radish varieties during Mom’s salad making process. Well, to our surprise, daikons and radishes in general are one of my favorite veggies! Go figure! We thought the humans might like a quick, summer recipe while the K9s eat tidbits straight up! Here’s another recipe to scroll through as well.
Crisp, peppery diced radishes, sweet, juicy mango and tart lime juice have opposing flavors that come together here to create salsa nirvana. Serve with grilled fish, steak or chicken or just put out a dish of it with some crisp baked corn chips.
- 3 cups diced mango, (about 2 large)
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup diced radishes, (about 1 bunch)
- Toss mangoes, cilantro, lime juice and salt in a bowl.
- Stir in radishes just before serving.
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. Stir in the radishes just before serving.
Another great fat burning daikon day!