Cucumber Mint Pistachio Salad

Bright and light. This delightful spring salad is infused with mint leaves to give it a punch of flavor which brings together the diverse flavors of the radishes and the pistachios. A light lemon honey dressing makes perfect as is… or you can add some crumbled feta or goat cheese. Serve as a refreshing side or top with grilled salmon or chicken to make an easy weeknight supper.

Serves: 4 side servings, 2 main dishes


For the salad:

  • 1 head romaine or butter lettuce

  • 1/2 cucumber, julienned or peeled into curls

  • 1 cup radishes, sliced thinly

  • 1 cup strawberries, sliced

  • 1/4 cup pistachios, roasted or raw

  • 1/4 cup mint leaves (I threw some lemon balm in there too), torn*

For the dressing:

  • 1/4 cup extra virgin olive oil

  • 1/2 lemon squeezed

  • 1 teaspoon rice wine vinegar

  • 1 teaspoon honey

  • salt and pepper to taste


  1. In a large bowl, add the lettuce. Top with cucumber, radishes, strawberries and pistachios.

  2. Tear the mint pieces and generously sprinkle on top of salad. Tearing helps to gently release the fragrant oils while dicing can bruise.

  3. Mix dressing ingredients in a small mason jar and shake.

  4. Gently dress and toss the salad and serve!


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.