Rhubarb Radish & Pea Spring Salad

with Orange Mint and Pistachio

A seasonal dish this salad sings in spring with fresh, crisp, sweet, tangy flavours.  I love rhubarb; most people associate rhubarb with dessert, pudding and pie; this recipe always delights! 

 

If you could put spring in a bowl, this would definitely be one of the salads.  All the flavours balance each other nicely, a simple, snappy yet sophisticated recipe that’s high in fibre, loaded with vitamins, minerals and heart lovin’ goodness.

  • Prep 15 mins
  • Cook Time 0
  • Difficulty Low
  • Serving4
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

Ingredients

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Salad

  • 1 young rhubarb stalk
  • 4 red radishes
  • 2 cups snow peas OR snap peas
  • 1 orange peeled + sliced in segments
  • 2 tbsp. extra virgin olive oil
  • 2 teaspoon vinegar - cider | white wine
  • ½ teaspoon sea salt
  • ¼ cup fresh mint leaves - finely sliced
  • ½ cup shelled pistachios - chopped
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Method

Rhubarb Radish & Pea Spring Salad with Orange, Mint and Pistachio

 

SLICE rhubarb very thinly

 

SLICE radishes thinly and chop and slice snow peas all in similar sizes

 

CUT orange segments in half

 

MIX rhubarb, radish, snow peas, orange with olive oil, vinegar and salt

 

TASTE and adjust seasonings

 

SERVE garnished with mint and pistachios or gently combine into the salad.

 

Tips + Suggestions

SUBSTITUTE pistachio’s for other nuts or toasted seeds like pumpkin or sunflower.

 

ADD pea tendrils, baby salad leaves, chive flowers 

 

PREP in advance chop everything and keep separate the orange, mint, olive oil + vinegar adding just before serving