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Sugar Snap Pea and Radish Salad

This crunchy springtime salad uses in-season produce and is packed full of flavor.

Serves 6
Ready in 13 mins
Prep time 10 mins
Cooking time 3 mins
218 calories per serving


> 2 (15 oz) pkgs stringless sugar snap peas
> 1 1/2 lbs radishes
> 2 lemons
> 2 tsp honey
> 4 tbsp olive oil
> 1/3 cup mint leaves, chopped
> 1 (4 oz) pkg goat cheese


Heat a large pot of salted water to a boil on high. Thinly slice the sugar snap peas lengthwise. To the boiling water, add sugar snap peas and cook 1–2 min., until tender. Transfer to a colander to drain and immediately run cold water over them to cool. Drain well.
Meanwhile, thinly slice the radishes. To a large serving bowl, add blanched snap peas and sliced radishes, along with the zest of both lemons. Toss to combine. Season with salt and pepper
Into a small bowl, squeeze ¼ cup juice from lemons. Whisk in the honey and oil to combine. Add dressing and the mint to sugar snap pea mixture and toss to combine. Crumble the goat cheese over the salad.

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