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

Ingredients

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

Instructions

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!