Radish Salad with Mint and Pistachios

Photography Credit: Elise Bauer

On any given day after a run to the farmer’s market, you’ll find a bowl full of red radishes, greens and roots lopped off, soaking in water in my parent’s refrigerator. My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does.

Crunchy and cool, they’re a great snack! Cut up and tossed with some lemon, oil, mint, and pistachios, they make a great little salad too, or a lovely side for steak, Mexican pulled pork, or tacos.

We tossed the radishes with toasted pistachios; I’ve also made with with toasted sunflower seeds, equally good.

Radish Salad with Mint and Pistachios on Simply Recipes

Radish Salad with Mint and Pistachios Recipe

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Yield: Serves 4 as a side dish

This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.


  • 1 pound of red or pink radishes, cut into 1/4-inch thick wedges
  • Grated zest of one lemon, about 1 teaspoon
  • 1/4 cup minced shallots, from 1 to 2 shallots
  • Juice from one lemon, about 3 to 4 Tbps
  • 1/2 teaspoon salt
  • A heaping 1/4 cup shelled pistachios
  • 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
  • 1 Tbsp extra virgin olive oil


1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl.  Let sit for 15 to 30 minutes.

2 Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.

3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.

Serve immediately.

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Roasted Radishes and Greens Salad, from White on Rice Couple

Jicama, Orange and Radish Salad, from Herbivoracious

Black Radish and Potato Salad, from Chocolate and Zucchini

Showing 4 of 11 Comments

  • Maureen

    This was really good. I loved the combo of radish, lemon and pistachio! I substituted parsley for mint. And only used one shallot.

  • Beth Sullivan

    My dad used to eat radishes, butter, and brown bread for lunch! He would have loved this salad.
    Thanks, Elise

  • Richard

    LOVE your site! Even my wife, who does not particularly like radishes, liked this salad.

  • Zeza

    My family loves radishes, planted them in our garden, and they are mostly prepared with lettuce or onions, and spices used as pumpkin seed oil and apple cider vinegar. Next time we will try according to your recipe.

    Today I discovered this blog, so rich in wonderful recipes, real Treasure Island, and put it on my list of blogs that I love.

    Receive cordial greetings from Croatia

    Please excuse me for my mistakes, I use google translate.

  • Christian Gehman

    A little melted butter drizzled over this to congeal on the cold radish slices, tossed lightly with the pistachios and then the mint over?

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