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.
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 foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Vitamin C rich foods help support a healthy immune system. Vitamin C is necessary for cellular tissue growth, development and repair.
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.
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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.
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