Radish Salad With Mint and Pistachios

A beautiful, fresh, crunchy salad
Editor
Radish Salad

Photo Modified: Flickr / Migle / CC BY-SA 4.0

This is a cooling, crunchy salad which is so easy to pull together. The pink radishes and beautiful green mint and pistachios make for a beautiful light lunch or side dish.

This recipe is courtesy of Simply Recipes.

4
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  red or pink radishes
  • shallot
  • lemon
  • 1/2  Teaspoon  salt
  • 1/4  Cup  shelled pistachios
  • 10  mint leaves
  • 1  Tablespoon  extra-virgin olive oil

Directions

Cut the radishes into ¼-inch thick wedges and mince the shallot.

Zest and juice the lemon.

Mix the radishes, shallot, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 minutes.

Toast the pistachios in a small skillet on a high heat. When lightly browned, remove from the heat and let cool.

Thinly slice the mint.

If there is a lot of excess liquid in the radishes, strain some away. Then toss the radishes, mint, pistachios, and olive oil together with the radishes.

Serve immediately.

Nutritional Facts

Total Fat
4g
6%
Sugar
9g
10%
Saturated Fat
3g
13%
Carbohydrate, by difference
10g
8%
Protein
1g
2%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
29mg
39%
Calcium, Ca
167mg
17%
Choline, total
7mg
2%
Folate, total
13µg
3%
Magnesium, Mg
14mg
4%
Phosphorus, P
17mg
2%
Sodium, Na
3mg
0%
Water
102g
4%

Radish Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Radish Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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