This is a very simple, very refreshing relish to serve on the side with Mexican food, or as a topping for a bed of greens. Radish and Cilantro Relish Serves 6 2 cups thinly sliced radishes (about 24) 1 medium red onion, thinly sliced for salad topping or minced for classic relish Juice of 1/2 orange (± 3 TB) Juice of 1 lime (± 2 TB) 2 TB finely snipped cilantro 2 TB vegetable oil 1/4 tsp salt 1/8 tsp freshly ground black pepper Mix all ingredients in glass or plastic bowl (non-metallic.) Cover and refrigerate at least an hour…overnight is best. Serve as-is or on a bed of greens with a drizzle of red wine vinaigrette. pdf attached