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Radish salad with a peppery crunch

Kate Lawson
The Detroit News

This is the season for salads. I eat them at least every day, but I never have the same one twice. That’s because there are so many great salad offerings available that you can toss together any delightful fresh vegetables and herbs, drizzle on a light vinaigrette and call it dinner — or at least a side.

I’m a sucker for radishes. I buy bunches of them to use for snacking during the day and love to saute them in olive oil or butter with a sprinkling of sea salt and serve as a side to grilled chicken or fish. And I adore them sliced and layered on a thick slab of bread slathered with butter and sea salt — some days I call that lunch.

But this pretty salad has become my new favorite way to enjoy those crunchy, peppery bites. Shallots, lemon juice, fresh mint and chopped almonds or pistachios come together with pink or red radishes and make a gorgeous display — plus it’s just delicious — no matter what it’s served with.

Radish Salad with Mint and Almonds

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 nuts until read to serve.

Recipe adapted from

1 pound of red or pink radishes, cut into 1/4-inch thick wedges

Grated zest of one lemon

1/4 cup minced shallots

Juice from one lemon

1/2 teaspoon salt

A heaping 1/4 cup chopped almonds with skins or shelled pistachios

10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup

1 tablespoon extra virgin olive oil

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

Toast the shelled nuts in a small skillet on high heat until lightly browned. Remove from heat and let cool.

When you are ready to serve, strain any excess liquid from the radishes, toss with the toasted nuts, mint, and olive oil in.

Serve immediately. Serves 4.

Per serving: 113 calories; 8 g fat (1 g saturated fat; 64 percent calories from fat); 8 g carbohydrates; 4 g sugar; 0 mg cholesterol; 317 mg sodium; 3 g protein; 3 g fiber.