Rhubarb, Radish and Pea Salad

with Orange, Mint and Pistachio

  • Prep Time:
    20 mins

  • Cook Time:

  • Difficulty:

  • Serves:

Botanical Benefits*: Fresh and stimulating, high in fiber, loaded with vitamins and minerals, heart lovin' goodness.*

Diet Style: Plant-based, gluten-free, sugar-free, dairy-free, grain-free, clean, wholesome, Mediterranean, nutrient-dense

I love, love, love rhubarb and most people associate rhubarb with pudding and pie so this recipe always delights! It really is spring in a bowl all the flavours balance each other nicely, a simple, snappy yet sophisticated recipe.



  • 1 young rhubarb stalk

  • 1 handful radishes

  • 1-2 handfuls snow peas or snap peas

  • 1 handful fresh mint

  • 6-8 chives

  • 1 handful shelled and toasted pistachios

  • Juice of 1 orange

  • 3 tbsp. extra virgin olive oil,

  • 2 tsp. raw apple cider vinegar

  • 2 tsp. honey

  • sea salt and fresh ground pepper


Salad. using a mandolin and/or a knife finely slice/chop first five ingredients.

In a bowl add mix chopped ingredients and pistachios.

Orange & honey dressing.  Put last five ingredients into a jar with a screw top lid and shake really well.  Season to taste.

Add enough dressing to lightly coat the salad, mix & season.

Botanical Boosts – add toasted seeds, pea tendrils, baby salad leaves, chive flowers – but not chive flower stalks, the flower stalks are too fibrous to eat.

Recipe Karina Hines.