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Flatlay photo of the assembled Easy Sugar Snap Peas, Radish, and Mint Salad Recipe. A white ceramic shallow bowl cradles a single serving portion of the salad. A white and blue striped kitchen towel is underneath the bowl atop a wooden cutting board.

Sugar Snap Peas, Radish, and Mint Salad

Frances Kellar
A salad fit for spring! Crunchy sugar snap peas and radishes are tossed together in a bright and herbaceous vinaigrette that makes for a perfect springtime meal.
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Prep Time 15 minutes
Course Main Course, Side Dish, Salad
Cuisine American
Servings 4 servings

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
  • ½ 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)

  • ½ 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.
  • ¼ 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 ¼ 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.
Keyword spring salads, lunch salad, spring recipes, summer picnic, salad recipes, 15 minute meals, radish recipes, sugar snap peas
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