Name: Pea and Radish Salad with Mint



  1. Bring a large pot of water to boil, and fill a large bowl with ice water
  2. Cook the sugar snap peas in the boiling water until they are bright green and still crisp, 30 seconds
  3. Using a slotted spoon, transfer the snap peas to the ice bath.
  4. Let them cool completely and then transfer to a large bowl and pat dry
  5. Place the frozen peas in a colander and pour the boiling water over them until just thawed.
  6. Pat the sweet peas dry and transfer them to the bowl with the sugar snap peas.
  7. Add the radishes.
  8. In a small bowl, whisk together the oil, lemon juice, zest, honey, salt, and pepper.
  9. Drizzle the dressing over the peas and radishes.
  10. Top with mint leaves.
Yield: 4 servings

Comments: 8/25/201 - I used 3 cups of sweet green peas because I did not have any sugar snap peas, and I used freeze-dried mint leaves because I did not have fresh mint.

Source: Ellie Krieger, Washington Post, April 21, 2021

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