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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.

  • Serves4
  • Cooks in 0
  • Prep time 15 mins
  • Vitamin C

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

  • 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.

  • 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.

  • 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.

  • 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.


✓ adds to shopping list


  • 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


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.


Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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

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