Nectarine, Cucumber & Radish Salsa
This is delicious on fish or pork tacos, or simply as a chip dip. If you feel like taking a more hors d’oeuvres route, serve it as a bruschetta topper for lightly toasted crostini. Adapted from Cooking Light.
Ingredients:
- 2 fresh locally grown California Clean nectarines, diced
- 6 to 8 radishes halved lengthwise and thinly sliced
- 1/2 a small cucumber peeled, halved, seeds removed, and cubed
- 2 green onions sliced
- 1 jalapeño or Serrano chili seeds removed and diced
- 1 Tbsp. fresh lime juice
- 1 Tbsp. chopped cilantro
- 1/4 tsp salt or more to taste
- A pinch or two of sugar optional
Keyword Nectarine, stone fruit