Tuna, Radish, Green Pea, & Frisee Salad with Pistachio Vinaigrette
This lively combination of flavors and textures works extremely well as a salad that’s a little out of the ordinary. The pistachio vinaigrette sports a brilliant green color that works on just about any salad. Fresh sweet peas are best, but frozen and thawed peas work as well.
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Ingredients
- 1 Tbs. minced shallot, chopped
- 2 Tbs. white wine vinegar
- 2 tsp. Dijon mustard
- 1/4 cup shelled pistachios
- 1/2 cup olive oil or pistachio oil
- 2 small heads frisee lettuce, torn into small pieces
- 1 cup raw peas or thawed frozen peas
- 1 small bunch red radishes, trimmed and thinly sliced
- 1/2 cup ricotta salata, feta, or other hard, crumbly white cheese
- 2 4.5-oz. cans solid white tuna
- 1/2 cup pistachios for garnish
Preparation
- In high-powered blender, food processor, or Vita-Mix, combine shallot, vinegar, mustard, pistachios, and oil. Purée until smooth. Season to taste with salt and pepper, and set aside.
- In large bowl, combine lettuce, peas, radishes, and cheese. Drizzle with enough vinaigrette to lightly coat leaves and toss to mix. Drain tuna, and add to salad; toss gently.
- Divide among four individual plates and sprinkle with pistachios. Serve immediately.
Nutrition Information
- Calories 570
- Carbohydrate Content 23 g
- Cholesterol Content 35 mg
- Fat Content 43 g
- Fiber Content 13 g
- Protein Content 29 g
- Saturated Fat Content 7 g
- Sodium Content 420 mg
- Sugar Content 5 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g