Sugar Snap Pea Salad

April 12, 2019

Maybe if we close our eyes while we eat this we can pretend it's Spring! This salad has a great crunch to it with well balanced flavors that will remind you of a sunny day!

































































Sugar Snap Salad




  • ¾ lb sugar snap peas, trimmed, stringed, cut in half on diagonal  ½ lb

  • Kosher salt

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon (or more) fresh lemon juice

  • 1 teaspoon white wine vinegar

  • ½ bunch radishes, trimmed, thinly sliced

  • 3 ounces goat cheese or feta, crumbled

  • Freshly ground black pepper

  • 2 tablespoon or more, coarsely chopped fresh mint



  • Place the cut peas in a large bowl and toss with the cut radishes.

  • Whisk oil, lemon juice, vinegar in a small bowl.

  • Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired.

  • Garnish with mint and add the cheese last so that it stays in nice crumbles.


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