Snap Peas & Radish Salad

Snap Peas & Radish Salad

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , , ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

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Early summer is all about sweet peas that are best eaten raw in salads.

  • 1 1/2 Cups Yogurt (Whole Milk)
  • 3 Green Onions (Thinly Sliced)
  • 1 Cup Fresh Basil (Torn)
  • 1 Cup Fresh Mint (Torn)
  • 1/2 Teaspoon Finely Grated Lemon Zest
  • 3 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Teaspoons Kosher Salt (Divided)
  • 1 Teaspoon Freshly Ground Pepper (Divided)
  • 1 Pound Sugar Snap Peas (Strings Removed & Cut In Half)
  • 12 Radishes (Thinly Sliced)
  • 1/3 Cup Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Minced Fresh Chives
  1. In medium-size bowl combine yogurt with green onions, mint, basil, lemon zest, fresh lemon juice, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside.
  2. In large-size bowl toss peas with radishes, olive oil, vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.
  3. Transfer yogurt mixture onto serving bowl. Place peas and radish mixture on top and garnish with minced chives.
  4. Serve immediately.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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