Radish Salad With Mint and Pistachios

A beautiful, fresh, crunchy 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
106
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound red or pink radishes
  • 1 shallot
  • 1 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.

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
4g
N/A
Saturated Fat
0.9g
4.7%
Protein
3g
6%
Carbs
10g
3%
Vitamin A
3µg
N/A
Vitamin B6
0.3mg
13.7%
Vitamin C
26mg
44%
Vitamin E
0.7mg
3.4%
Vitamin K
4µg
5%
Calcium
47mg
5%
Fiber
4g
14%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
1mg
6%
Magnesium
25mg
6%
Monounsaturated
4g
N/A
Niacin (B3)
0.4mg
2.2%
Phosphorus
72mg
10%
Polyunsaturated
1g
N/A
Potassium
414mg
12%
Sodium
337mg
14%
Zinc
0.6mg
3.7%

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