Picado de Rábano

(Guatemalan radish salad)

Image by Trisha

Serve picado de rábano as a refreshing side salad for Guatemalan meals. Adding chicharrones, or fried pork rinds, turns it into a salad called chojin.

4 to 6 servings

Ingredients

Radishes, trimmed and sliced into thin rounds -- 1 pound
Mint, finely chopped -- 1/4 cup
Orange juice -- 1/2 cup
Lemon juice -- 1/4 cup
Salt and pepper -- to taste

Method

Mix all together the ingredients together in a bowl and chill well before serving.

Picado de Rábano Variations

Chojin: Stir in 2 cups of chopped chicharrones (fried pork rinds).
Use 3/4 cup bitter orange juice in place of the orange and lemon juices if you can find it.