Now that the days are longer, and it’s supposedly starting to get warmer out (it was like 40 yesterday, so hoping that comes soon…), I find myself craving more fresh veggies and lighter meals.
I’ve been making this salad for a few years, ever since I saw it posted on Lottie + Doof. I love the crunchy combo of the quickly cooked sugar snap peas and radishes. The vinaigrette is super tart and delicious, and the feta adds just a touch of creaminess. Finished off with fresh mint, it’s the perfect side dish.
Fill a large bowl with ice water; set aside.
Over high heat, get a large pot of water boiling.
Trim the ends of the peas, and slice into halves.
Add salt to the water, and cook the snap peas for about 2 minutes, or until just slightly tender (but still crisp).
Drain the peas and transfer to the bowl of ice water.
Drain the peas again, and lay out on some paper towels to dry.
For the dressing, whisk the oil, lemon juice, vinegar, salt and pepper in a small bowl.
Slice the radishes into thin half moons.
In a large bowl, toss together the peas, radishes, and crumble in the feta.
Mix to combine.
If you’re making this ahead of time, stop here, and refrigerate the dressing and salad separately, covered.
When ready, add in chopped mint, and toss with the dressing.
Add salt, pepper, and a last squirt of lemon juice, if needed.
Enjoy!
Adapted from: Lottie + Doof
Makes: 4 servings (as a side dish)
Prep: 13 minutes, Cook: 2 minutes, Total: 15 minutes
- 12 oz sugar snap peas
- 2-3 tablespoons extra-virgin olive oil
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 6-7 radishes
- 4 ounces feta
- 2 tablespoons fresh mint
Fill a large bowl with ice water; set aside.
Over high heat, get a large pot of water boiling.
Trim the ends of the peas, slice in halves.
Cook the snap peas for about 2 minutes, or until just slightly tender (but still crisp).
Drain the peas and transfer to the bowl of ice water.
Drain the peas again, and lay out on some paper towels to dry.
For the dressing, whisk the oil, lemon juice, vinegar, salt and pepper in a small bowl.
Slice the radishes into thin half moons.
In a large bowl, toss together the peas and radishes. Crumble in the feta.
If you’re making this ahead of time, stop here, and refrigerate the dressing and salad separately, covered.
When ready, toss the salad with the dressing coat.
Add salt, pepper, and a last squirt of lemon juice, if needed.
Toss with chopped mint just before serving.
Note: once the salad is tossed in the dressing it must be eaten right away.
Crunchy Salty Sweet 