This recipe for my Mom. She loves radishes! My Mom & Dad will plant these first thing every spring and see how many crops they can get in before the weather stops cooperating. With a salt shaker handy, they’ll eat them like popcorn while they wait for the next batch to get big enough to harvest.

This citrusy salad will make a flavorful, fresh (and inexpensive) complement to your holiday table!

Prep Time: 10 minutes / Refrigeration Time: 2 hours

½ cup lemon juice

2 Tbsp sugar

¼ tsp salt

4 large navel oranges

1 bunch red radishes

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh parsley

Zest of 1 lemon & 1 orange

In a small bowl combine the lemon juice, sugar, and salt and stir until the sugar and salt dissolve. Set aside.

With a sharp knife, slice the tops and bottoms off of the oranges. With one of those flat sides on the cutting board, guide your knife under the peel from top to bottom to remove the peel and pith. Hold the now naked orange in the palm of your clean hand and over a large bowl slice out the sections, letting the juice and orange segments fall into the bowl. Clean, trim, and thinly slice the radishes (I use a box grater). Combine and toss with the oranges. Chop the mint and parsley and add to the bowl along with the lemon juice mixture. Toss gently and chill for at least 2 hours. Toss gently again and serve with freshly zested lemon and orange.

Enjoy!