Instant pickled radish

This recipe is a salsa fresca, uncooked Mexican salad, using fresh ingredients marinated in lime juice, salt and olive oil. Photography by Jani Shepherd / Gatherum Collectif.

  • 20 mins preparation
  • Serves 5
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Instant pickled radish
  • 15 radishes, finely sliced
  • juice of 2 fresh limes
  • 2 tablespoon olive oil


Instant pickled radish
  • 1
    Place sliced radish in a serving dish. Add the lime juice, a sprinkle of salt and the olive oil and let sit for at least 15 minutes before serving. The colour will bleed out of the skins and make a wonderful pink salad.
  • 2
    Just before serving, check the flavour and add a little extra salt if needed. This salad is best eaten on the day.


This dressing is great with other seasonal vegetables, too.