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Fresh Rhubarb, Radish & Herb Salsa

This rhubarb radish and herb salsa is a lovely bright, tangy, crunchy quick pickle style fresh salsa. A simple and versatile dip, topping for salads use instead of a dressing or a condiment for crackers and snacks, tacos, burgers, grain bowls, meze platters, grilled meats and vegetables.

  • Serves4
  • Cooks in
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

Ingredients

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  • 1 cup rhubarb stalk - fine dice
  • 4 - 6 radishes - fine dice
  • 2 tbsp parsley | chives - fine chop
  • 2 tbsp vinegar - ACV | white balsamic
  • ½ -1 tsp sea salt | dulse

Optional add ins

  • ½ cup diced tomatoes
  • 1 garlic scape - fine sliced
  • 1 tbsp pickled ginger
  • 1 tbsp fermented vegetables
  • 1 tsp honey | ginger honey
  • 1 tsp maple syrup
  • ½ - 1 tsp hot sauce - to taste

Method

 

Fresh Rhubarb, Radish & Herb Salsa

 

WASH & finely slice, then dice rhubarb and radishes. Finely chop herbs.

 

ADD all the ingredients into a bowl and mix well.  

 

REST to marinate for at least 15 – 30 mins.

 

TASTE adjust salt, vinegar and spice to your taste.  

 

SERVE in a bowl as a side condiment or dip.

 

STORE in a small airtight container in the fridge.

 


Serving Ideas
as a dip, app with celery sticks, endive, chips and crackers.
salsa dressing for Cucumber & Kohlrabi Salad.
Sweet Potato & Black Bean Taco’s.
Spiced Turkey & Zucchini Burgers.
Grilled Mushrooms
Botanical Bowls

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

ACV = raw apple cider vinegar.

 

HERBS – use chives, parsley, cilantro, dill, mint, basil, sorrel, lovage, chervil, celery leaves, fennel fronds.

 

SWAP Chives for Garlic Scapes for garlic chives or 1 clove garlic – crushed.

 

SWAP Rhubarb | add – cooked or raw beetroot. Zucchini, pea pods, red pepper, tomatoes, tomatillos

 

SWAP Radishes | add – salad turnips, daikon, green apple, summer squash, cucumber, peppers, tomatoes.

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