Recipe by: Maya Eid
Serves: 4
Prep Time: Quick & Easy


1 pounds red or easter radish

1 lemons

4 shallots

3 tablespoons pure lemon juice

0.5 tablespoons fine grey sea salt

0.33 cups pistachios

15 large mint leaves, chopped thin

1 tablespoon extra virgin olive oil

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1. Cut radishes into 1/4-inch thick wedges. Grate zest of lemon, about 1 teaspoon. Mince shallots into 1/4 cup.

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

3. 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.

4. 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.

Chef’s notes: Save the excess liquid for a salad dressing with a little olive oil