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Snap Pea and Radish Salad

Snap Pea and Radish Salad

A refreshing and vibrant salad featuring sugar snap peas and radishes, dressed with a zesty lemon vinaigrette. Perfect for spring and summer meals, this salad is quick to prepare and celebrates fresh, homegrown flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 pound sugar snap peas, trimmed and strings removed
  • 1 bunch radishes (about 6-8), thinly sliced
  • 1/4 cup fresh mint, roughly chopped
  • 2 tablespoons fresh chives, finely minced
  • 3 tablespoons extra virgin olive oil, high quality
  • 2 tablespoons fresh lemon juice, approximately half a lemo
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Method
 

  1. Wash all produce thoroughly under cold running water and pat dry.
  2. Trim the ends of the sugar snap peas and remove the tough string along the seam.
  3. Slice the radishes using a sharp knife or mandoline slicer.
  4. In a large mixing bowl, combine the sugar snap peas, radishes, chopped mint, and minced chives.
  5. In a small jar or bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard until well combined.
  6. Taste the dressing and add salt and pepper as needed.
  7. Pour the dressing over the vegetables and toss gently to coat.
  8. Serve immediately or let sit for five minutes to meld flavors.

Notes

Keep vegetables cold until ready to slice for maximum crunch. Store leftovers in an airtight container for 1-2 days.