Julienne the Radish (5). Chop the Roma Tomato (2) and Red Onion (1/3). De-stem the Fresh Cilantro (1/8 cup).
In a bowl, mix together the radishes, roma tomatoes, Carrot (1/2 cup), red onion, Edamame (1/4 cup), and cilantro.
In a small bowl, mix together the Red Wine Vinegar (2 tablespoon), White Wine Vinegar (2 tablespoon), Lemon (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste). Pour over vegetables, and toss with tongs.
Evenly distribute vegetables into the Boston Lettuce (to taste) and top with some Sour Cream (to taste) and Chili Salt (to taste). Serve, and enjoy!