Fresh sugar snap peas are abundant in our weekly CSA boxes and this Easy Sugar Snap Peas, Radish, and Mint Salad will be on repeat for the next couple of weeks. It’s such a simple recipe featuring the most delicious and crunchy Sugar Lode Sugar Snaps from our Stepping Stone Farm CSA box. This salad is a delicious way to to celebrate the bright and sweet flavors of spring. Scroll down to see how we make this super simple salad for a busy weeknight and print or pin the recipe card for later.
What You’ll Love About This Sugar Snap Peas Salad Recipe
You’ll love that this easy weeknight meal can be ready in 15 minutes or less. It’s a delightful addition to the archive of healthy seasonal recipes. This salad is the perfect texture of crunchy as we use the entire pod of the sugar snap peas. It is certainly my favorite way to enjoy this springtime legume. Home cooks will appreciate the simplicity of salad ingredients as we use fresh mint, sugar snap peas, french breakfast radishes, and just a bit of feta cheese. Springtime picnics or potlucks just got more delicious with this super simple sugar snap peas recipe.
Ingredients for the Sugar Snap Peas, Radish, and Mint Salad Recipe
We don’t need a lot for this easy recipe. Here’s what we’ll need:
- Feta Cheese. I opt for a French style feta here for a mild and slightly creamier texture that pairs deliciously with the crunchy notes of the sugar snap peas and radishes. It doesn’t have as much tang as Greek Style feta. That said, the choice here is really about your own flavor preference for either style of feta.
- French Breakfast Radishes. The flavor on this radish variety is much more mellow compared to other varieties where it has more of a peppery bite.
- Sugar Snap Peas. The main character in this delicious sugar snap pea recipe. We’ll use the whole pod as we slice them thin along the diagonal of the side of the pea. This works beautifully both in presentation and in the size of the bite for these green peas.
- Mint. The garden is bursting with mint this time of year and it’s a refreshing addition to the salad, complimenting the sweet flavors of the peas and vibrant notes of the dressing.
How to Assemble the Springtime Salad in Minutes
This salad is ready in minutes highlighting the beauty of my favorite veggie for the season. Here are the detailed instructions for how to prepare this delicious springtime salad:
Prepare the Vinaigrette
- We’ll start by preparing the dressing. In a small bowl, combine the white wine vinegar, mustard, shallots, and honey. Whisk to combine.
- Gradually whisk in the oil until well combined and emulsified. Season with kosher salt and ground black pepper. Add in the herbs and give the dressing a final stir to combine everything together. Set aside for 8-10 minutes as you prepare the remaining salad ingredients. This will give the dressing ingredients time to meld together and infuse their herbal flavor in the dressing.
Assemble the Salad
- Using a sharp knife, slice the end of the breakfast radishes to trim the ends. Slice into 1/4 inch thick slices, lengthwise. Then, slice thinly on the diagonal.
- Trim the ends of the sugar snap peas. Using the whole pod, slice thinly along the diagonal so they’re the same size and length as the radishes. Add both the sugar snap peas and the radishes to a medium mixing bowl.
- Finely chop the mint leaves and add them to the bowl with the peas and radishes. Add in the crumbled feta and pour in the dressing. Give everything a gentle toss to combine the dressing and salad ingredients together.
- Layer a bed of bib lettuce on a serving platter. Spoon the sugar snap pea and radish mixture over the top, pouring out the remaining dressing over the greens. Serve immediately.
More Springtime Salads to Love
Whether you pick up sugar snap peas in grocery stores or at the farmers market, this is a great way to savor the season of this part of the legume family. I like to serve this alongside roast chicken for an easy family dinner or alongside grilled fish. A roast rack of lamb and a double batch of this salad works well for a larger springtime gathering.
As for more springtime salads, here are a few we keep in rotation for the season:
Sugar Snap Peas, Radish, and Mint Salad
Ingredients
For the Salad
- 6 French breakfast radishes ends trimmed and thinly sliced on diagonal
- 8 ounces sugar snap peas ends trimmed and thinly sliced on diagonal
- 1/2 crumb crumble French style feta
- 8 mint leaves finely chopped
- 6 to 8 cups of bib or red leaf lettuce leaves roughly torn
For the dressing (yields about 2 cups)
- 1/2 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 minced shallot
- 1.5 cups extra virgin olive oil
- 1 to 2 teaspoons honey this is dependent on your preference for how sweet you like your dressing.
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons minced fresh tarragon, chives, and mint you can also do a mix and match of either or all three here. Parsley also is another option.
Instructions
Prepare the Vinaigrette
- In a small bowl, combine the white wine vinegar, mustard, shallots, and honey. Whisk to combine.
- Gradually whisk in the oil until well combined and emulsified. Season with kosher salt and pepper. Add in the herbs and give the dressing a final stir to combine everything together. Set aside to prepare the remaining salad ingredients.
Assemble the Salad
- Using a sharp knife, slice the end of the breakfast radishes to trim the ends. Slice into 1/4 inch thick slices, lengthwise. Then, slice thinly on the diagonal.
- Trim the ends of the sugar snap peas. Using the whole pod, slice thinly along the diagonal so they’re the same size and length as the radishes. Add both the sugar snap peas and the radishes to a medium mixing bowl.
- Finely chop the mint leaves and add them to the bowl with the peas and radishes. Add in the crumbled feta and pour in the dressing. Give everything a gentle toss to combine the dressing and salad ingredients together.
- Layer a bed of bib lettuce on a serving platter. Spoon the sugar snap pea and radish mixture over the top, pouring out the remaining dressing over the greens. Serve immediately.
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