Radish and Sugar Snap Pea Salad

At the market next to the radishes were huge bunches of sugar snap peas. They were just as prolific as the rhubarb and the asparagus spears, and they screamed to be eaten. Raw. As is or paired with those radishes and tossed in a light dressing, perfect for a summer side.
Course Salads
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 121kcal
Author Shaina


  • 2 cups sugar snap peas cleaned with stems removed
  • 5-6 radishes thinly sliced
  • 3 Tablespoons olive oil
  • 2 Tablespoons pinot grigio or white wine vinegar
  • 1 teaspoon sea salt
  • 1 Tablespoon lemon balm


  • Toss together peas and sliced radishes. Add olive oil, vinegar, sea salt and toss to combine. Chiffonade lemon balm and sprinkle on top. Allow to marinate for at least 10 minutes before serving.


Calories: 121kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 30.5mg | Calcium: 24mg | Iron: 1.1mg