Orange and Radish Salad with Pistachios

Not all salads have to have greens and you won’t miss them in this fall citrusy salad! This is a visually appealing dish with all the colors from the watermelon radishes, daikon, and navel oranges, and layered with textures from juicy fruit, crisp radishes, and crunchy pistachios.


Remove orange peels: cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from the top to bottom. Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add salt and chopped mint and toss together. 

Slice watermelon and daikon radishes as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in separate bowl and sprinkle with salt. 

Whisk together lemon juice, agave, cinnamon, cayenne, and extra virgin olive oil. Divide evenly among the two bowls with oranges and radishes and toss. 

Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange with radishes on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.

Note: Layer the ingredients on a platter and pour over dressing before serving. For a juicier salad, toss oranges and radishes together rather than keeping them in separate bowls and skip the slotted spoon. Serve in bowls and sprinkle pistachios on top.

Orange and Radish Salad with Pistachios

Recipe Credit

Original recipe by: Martha Rose Shulman via The New York Times Cooking

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth