Radish Salad With Mint And Pistachios

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Nutrition per serving    (USDA % daily values)
CAL
130
FAT
24%
CHOL
0%
SOD
23%

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Ingredients for 4 servings

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

Grated zest of one lemon, about 1 teaspoon

1/4 cup minced shallots, from 1 to 2 shallots

Juice from one lemon, about 3 to 4 Tbps

1/2 teaspoon salt

A heaping 1/4 cup shelled pistachios

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

1 Tbsp extra virgin olive oil

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