Sugar Snap Pea and Radish Salad

It’s been gray here for the last few days, so let’s look at (and eat) something pretty.

Pretty things are usually good for you. Unless they’re covered in buttercream-those are just delicious.

Pretty things are also usually delicious. Not always, but this one is. Lucky for you.

This pretty thing tastes of late spring and early summer and happy. You want this pretty thing.

Sugar Snap Pea and Radish Salad

Adapted from Lottie and Doof. Serves 6 as a side dish.

The original recipe calls for you to blanch the peas in boiling, salted water for 2 minutes, then shock them in ice water. I didn’t bother with this, since I LOVE raw snap peas (sooooo crunnnchhhhyyy). If you aren’t as into the raw veggies as I am, feel free to blanch them.

1/2 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
3 T extra-virgin olive oil
1 T (or more) fresh lemon juice
1 t white wine vinegar
1 t sumac plus more for garnish
1 bunch radishes, trimmed, thinly sliced
4 oz feta, crumbled
1/4 c chopped fresh mint (or more or less to taste)

  • In a small bowl, whisk the olive oil, lemon juice, vinegar, 3/4 t sumac, and a pinch of salt
  • Toss the peas, and radishes with the dressing until well coated
  • Gently mix in the feta and garnish with the remaining sumac



3 thoughts on “Sugar Snap Pea and Radish Salad

  1. What’s not to LOVE about this breathtaking salad Cali? It’s a stunner and your photos are so crisp and bright…WOW! Now, i am really happy that you showed the strings of all those peas because I was actually thinking to myself, “did she really de-string ALL THOSE peas?” What a labor of love. That’s the ONLY thing holding me back from whipping this baby up.

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