– 3 Vine Ripe Tomatoes – 1 bunch Radishes – 1 bunch Cilantro – 1 Parsley Leaves – 1 small Spanish Onion – 1/2 tsp Sea Salt – 10 Limes juiced
Wash the produce. Trim the onions by slicing them in half, cutting off the root ball and removing the papery skin with the tough outer layers.
Chop all of the ingredients into medium dice. The smaller the pieces the tastier the dish.
Juice the limes. I like using a lemon squeezer so that the pits don't get into the lime juice.
Combine the tomatoes, radishes, cilantro, parsley and onion into a bowl with the lemon juice. Place the mixture in the fridge for at least 30 minutes before serving.