This low-carb radish salsa is ideal for spring and summer season!
I really like making enjoyable salsas utilizing nontraditional elements as a substitute of the everyday go-to tomato. One of my favorites was a cranberry apple salsa although not keto was scrumptious! That was the concept behind this radish model for the reason that radish kind of has the identical texture as a crisp apple.
Other than utilizing the radish we’re retaining it fairly conventional with onion, jalapeños, cilantro, lime and wholesome fat from olive oil. This salsa is nice on any low-carb tortilla chip, on eggs, burrito bowls, tacos, and a lot extra!
zero hours, zero minutes
Hands-on 10 minutes Overall 10 minutes
Nutritional values (per serving, about three/four cup/ 100 g/ three.5 oz)
Total Carbs4.1gramsFiber1.5gramsNet Carbs2.5gramsProtein0.7gramsFat9.1gramsof which Saturated1.3gramsCalories98kcalMagnesium9mg (2.29% RDA)Potassium216mg (10.eight% EMR)
Macronutrient ratio: Calories from carbs (11%), protein (three%), fats (86%)
Ingredients (makes 6 servings)
450 g radishes, stems eliminated, diced (1 lb)
1 small pink onion, chopped (60 g/ 2.1 oz)
2 jalapeño peppers, minced (28 g/ 1 oz)
2 tbsp lime juice (30 ml)
1/four cup additional virgin olive oil (60 ml/ 2 fl oz)
three tbsp minced cilantro
sea salt, to style
Wash the radishes. Remove the stems and cube.
Combine all the elements in a bowl, toss to mix. Refrigerate till able to serve.
Store coated within the fridge for as much as 5 days.
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