WEEKDAYS 1e|12c|p

Sugar Snap Pea Salad with Radishes by Lisa Fontanesi

Lisa Fontanesi
Servings: 6
1 to 30 min

Lemon juice adds a touch of brightness to this healthy, crunchy side salad

  • Ingredients
  • step-by-step directions
Sugar Snap Pea Salad with Radishes by Lisa Fontanesi
  • 1 cup Radishes sliced in thin quarters
  • 1 1/2 cups Sugar Snap Peas
  • 1/2 bunch Mint Leaves, torn
  • 1 - 1 1/2 cloves Garlic (to taste)
  • pinch Sea Salt (to taste)
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Balsamic Vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • Freshly Ground Black Pepper (to taste)
  • In a large bowl, toss together the Radishes, Peas, Mint.
  • Using a mortar and pestle or a knife, make a paste of the Garlic and Salt. Place in a small bowl and add the Lemon Juice and Balsamic Vinegar and stir well to combine. Drizzle in the Olive Oil, stirring constantly, and add Pepper to taste.
  • Pour dressing over salad and toss well to combine. Taste and add more Salt and Pepper if needed. 
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