Spring Pea & Radish Salad

Carla Hall
Servings: 4 to 6
15 to 30 min

This spring pea & radish salad is the perfect side dish for your Easter dinner!

  • Ingredients
  • step-by-step directions
Spring Pea & Radish Salad
  • 1/2 pound fresh peas (shucked)
  • 1 bunch radishes (multicolor, stems trimmed, thinly shaved)
  • 1 bunch mint (leaves)
  • 1 bunch parsley (leaves)
  • 1 lemon (zested)
  • 1/4 cup olive oil
  • salt and pepper to taste
  • Fill a medium-sized pot 3/4 of the way with salted water and bring to a boil. Add peas and boil for 4 minutes. Using a spider or mesh strainer, transfer peas immediately to an ice water bath. Let cool completely. Drain peas and set aside.
  • In a large mixing bowl, add blanched peas, radishes, mint, parsley, lemon zest and olive oil. Season to taste with salt and pepper.
  • Tip: thinly shave radishes on a mandolin. Use an ice bath while working to make the radishes very crisp!
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