TEAM Eats: Picado de Rábano
This month’s recipe comes from TEAM missionaries David and Diana Stoddard, who serve at Central American Theological Seminary in Guatemala.
They both rave about picado de rábano. This radish salad is crisp and fresh and goes with almost any main dish. It’s a delightful good-for-you dish. Try it out and let us know what you think in the comments!
Also, while you are enjoying this dish, take time to pray for missionaries serving in Guatemala. Although the country is far from being considered unreached, protestant Christians are still in the minority. A lot of people in this area are saturated with teachings that are incompatible with the Truth of the Gospel. As you enjoy this delicious recipe, pray that missionaries in Guatemala will be able to build strong relationships with people and help break the chains of false beliefs.
Here’s how to make picado de rábano!
Ingredients:
- ½ lb radishes
- ⅛ cup (chopped) mint
- ⅛ cup bitter orange juice (you can make your own bitter orange juice by following this recipe, or regular orange juice works as well)
- ⅛ cup lemon juice
- Salt and pepper to taste
Directions:
1. Rinse the radishes and mint.
2. Chop the radishes into bite-sized pieces.
3. Chop the mint leaves.
4. Mix all the ingredients together and chill well before serving.
5. Chill at least 30 minutes for the flavors to blend.
6. Enjoy!
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