1 bunch radish tops, chopped (about 1/2 cup)
3-4 radishes, julienned (about 1/2 cup
1/2 cup sugar snap peas, cut thinly on the diagonal
1 small english cucumber, julienned (about 1/2 cup)
1/2 yellow bell pepper, julienned (about 1/2 cup
4 tbsp neutral flavor oil
2 tsp white miso
juice of one lemon or about 3 tbsp
1 tsp lemon zest
Lay the tomato slices onto a plate.
In a bowl whisk the oil, miso, lemon juice and zest.
Add half of the radish green, all of the radishes, peas, cucumber and peppers to the bowl and gently toss.
Spoon the mixture over the tomatoes and top with remaining radish greens.