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Snap Pea and Radish Salad

Snap Pea and Radish Salad

A refreshing and vibrant salad featuring crisp sugar snap peas and peppery radishes, dressed with a light citrus vinaigrette. Perfect for spring gatherings and versatile enough to accompany various main dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 pound sugar snap peas, trimmed
  • 1 large bunch radishes, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons fresh chives, minced
  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons fresh lemon juice
  • 1 teaspoon honey or agave nectar
  • Flaky sea salt, to taste
  • Black pepper, to taste
  • 1/4 cup feta cheese (optional)

Method
 

  1. Wash the sugar snap peas and pat them dry. Remove the tough stem end and string from each pea, then slice diagonally into halves or thirds.
  2. Wash the radishes, trim the tops and bottoms, and slice them into paper-thin rounds or matchsticks.
  3. In a small bowl, whisk together the olive oil, lemon juice, honey, sea salt, and black pepper until emulsified.
  4. In a large mixing bowl, combine the snap peas, radishes, mint, and chives. Pour the dressing over the vegetables and toss gently to coat.
  5. If using feta cheese, sprinkle it over the top just before serving. Serve immediately.

Notes

Ensure vegetables are cold for maximum crunch. Do not overdress the salad to maintain freshness. Let sit for 5 minutes before serving to enhance flavors.