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 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Calories 121kcal
Author Shaina
Ingredients
2cupssugar snap peascleaned with stems removed
5-6radishesthinly sliced
3Tablespoonsolive oil
2Tablespoonspinot grigioor white wine vinegar
1teaspoonsea salt
1Tablespoonlemon balm
Instructions
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.