Strawberry Radish Salsa

Yield: 3-4 Cups

2 Cups Diced Strawberries

1 Cup Fresh Blackberries (optional)

½ Cup Diced French Breakfast Radishes

½ Cup Finely Sliced Scallions or Chives

¼ Cup Diced Hungarian Pepper

¼ Cup Minced Fresh Cilantro

Juice from 1 Lime

1 Teaspoon Cracked Pink Peppercorns

½ Teaspoon Hawaiian Alaea Sea Salt

This dish may come as something of a surprise to the guests around your table. Usually we think of salsa as something with tomatoes, or maybe mangoes. But we wanted to make a fresh spring version using some the fruits of our early planting – strawberries, radishes, and chives. We serve it with grilled seafood for a delightful twist on what might otherwise be a mundane dish!


Place all ingredients in a medium size bowl. Toss together, cover, and refrigerate for 1-2 hours allowing the unique flavor of the salsa to develop.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen
Hawaiian Alaea
Sea Salt
Harvested from Hawaii's
clay-lined salt ponds, this
salt is ideal for Home Chefs who want to distinguish themselves. It locks in the moisture and flavor of grilled and roasted meats; and its robust earthy and sweet flavors make it perfect for brines, rubs, marinades, and more. 
Hawaiian Alaea Sea Salt from MorningStar Kitchen