Sugar Snap Peas and Radish Salad
Sugar Snap Peas and Radish Salad is a vibrant dish made with sugar snap peas, radishes, crumbled feta cheese, and fresh herbs, all tossed in a light dressing of lemon juice, vinegar, and olive oil. This refreshing, crunchy salad is perfect for spring or summer.
This radish salad is low in carbs and quick to prepare, it’s a versatile side dish that pairs beautifully with any protein of your choice.
If you are looking for more summer salads idea, check out my Bell Pepper Salad, and this Chickpeas Salad with Dill!
Yield: Serves 4
- 400 g sugar snap peas, trimmed, stringed, cut in half on diagonal
- 1 1/4 cup trimmed and thinly sliced radish (about 170 g)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped fresh cilantro or mint
- 1/2 cup crumbled feta cheese
- 1/2 tablespoon Sesame seeds
- salt & black pepper to taste
Bring a large pot of lightly salted water to a boil. Add the peas to boiling water and cook uncovered for 2 minutes.
Meanwhile, fill a large bowl with water and ice. Set aside.
Drain the peas and immediately place in the ice-water for 3 minutes. Once cooled, drain the peas and pat dry.
In a large bowl, gently combine the peas, radish, cilantro (or mint) and Sesame seeds.
Right before serving, dress with olive oil, lemon juice and white vinegar. Season with salt and pepper. Toss to combine. Sprinkle with feta cheese and serve.
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