Spring has finally arrived, on the calendar at least. Soon, gardens will be planted and green things will start to emerge from carefully prepared soil. In my Moms garden, radishes were one of the first things we could eat from the garden.
8 Radishes, very thinly sliced
1 Tablespoon slivered almonds, toasted, then chopped
1 1/4 cups plain, unsweetened greek yogurt
1/2 teaspoon lemon zest
1 Tablespoon lemon juice
3 Tablespoons olive oil, divided
freshly ground black pepper
fresh veggies for dipping
Toss sliced radishes in small bowl with a couple of pinches of kosher salt. Let sit about 5 minutes, until salt begins to draw water out. Massage well to release liquid. Squeeze out as much liquid as possible, then finely chop radishes. You should have about 1 cup. (this step prevents the dip from turning pink and keeps the radishes crunchy).
Mix radishes, yogurt, lemon juice, 2 Tablespoons olive oil and lemon zest in medium bowl. Season to taste with salt and pepper.
Transfer to serving bowl, top with toasted almonds and remaining Tablespoon olive oil. Serve with fresh veggies for dipping.