- 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
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.