Rhubarb, Radish and Pea Salad
with Orange, Mint and Pistachio
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
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.