Radish Salad with Mint and Pistachios

Fresh red radish salad with mint, shallots, lemon, and toasted pistachios.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated June 23, 2022
Elise Bauer
Radish Salad with Mint
Elise Bauer

On any given day after a run to the farmer's market, you'll find a bowl full of red radishes, greens and roots lopped off, soaking in water in my parent's refrigerator.

My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does.

Crunchy and cool, they're a great snack!

Cut up and tossed with some lemon, oil, mint, and pistachios, they make a great little salad too, or a lovely side for steak, Mexican pulled pork, or tacos.

We tossed the radishes with toasted pistachios; I've also made with with toasted sunflower seeds, equally good.

Bunch of Radishes
Elise Bauer

Radish Salad with Mint and Pistachios

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4 servings

This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.

Ingredients

  • 1 pound red or pink radishes, cut into 1/4-inch-thick wedges

  • Grated zest from 1 lemon, about 1 teaspoon

  • 1/4 cup minced shallots, from 1 to 2 shallots

  • Juice from 1 lemon, about 3 to 4 tablespoons

  • 1/2 teaspoon salt

  • A heaping 1/4 cup shelled pistachios

  • 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup

  • 1 tablespoon extra virgin olive oil

Method

  1. Marinate radish wedges:

    Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.

  2. Toast the pistachios:

    Toast the shelled pistachios by heating a small skillet on medium high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.

  3. Strain excess liquid:

    When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out.

  4. Toss the toasted pistachios, mint, and olive oil in with the radishes:

    Serve immediately.

Links:

Roasted Radishes and Greens Salad, from White on Rice Couple

Jicama, Orange and Radish Salad, from Herbivoracious

Black Radish and Potato Salad, from Chocolate and Zucchini

Nutrition Facts (per serving)
131 Calories
7g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 131
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 349mg 15%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 3g
Vitamin C 21mg 105%
Calcium 47mg 4%
Iron 1mg 6%
Potassium 426mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.