Salsa Cruda (-ish)

We make this topping this time of year to put on everything: on tacos, grilled meat, roasted veggies, burritos, omelets, sandwiches, mac, and cheese, salads, scoop a large dollop onto a hummus bowl to add something bright to an appetizer, really anything.

1/2 bunch radishes or salad turnips, finely chopped (use salad turnips for a more mild experience)

1-2 bunches of cilantro, finely chopped (including the stems! if you are a cilantro lover, use closer to two bunches)

1/2 bunch scallions, finely chopped

1 cucumber, finely chopped (peeled or unpeeled, your preference)

1-2 TBSP lime juice

1 tsp salt

1/2 tsp maple syrup

Chop everything really finely, and mix together. Let sit for 10 minutes or so, and use liberally. Keeps well in the fridge for at least a week.