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radish pea salad recipe

Crunchy Spring Radish and Pea Salad with Mint Vinaigrette

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 bunch radishes about 10-12, thinly sliced
  • 2 cups sugar snap peas trimmed and sliced diagonally
  • 2 cups pea shoots or microgreens
  • 1/4 cup pepitas toasted
  • 2 tablespoons fresh chives finely chopped
For the Mint Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 tablespoon fresh mint finely chopped
  • 1 small shallot minced (about 2 tablespoons)
  • 1 teaspoon honey or maple syrup use maple for vegan
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt plus more to taste
  • 1/8 teaspoon black pepper freshly ground

Method
 

Make the Mint Vinaigrette
  1. In a small bowl or jar, combine the minced shallot with the lemon juice. Let sit for 5 minutes to mellow the shallot's bite.
  2. Add the olive oil, chopped mint, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk vigorously until emulsified, or shake in a sealed jar until combined. Taste and adjust seasoning as needed.
Prepare the Salad
  1. Using a mandoline or sharp knife, slice the radishes into paper-thin rounds. Place in a large salad bowl.
  2. Trim the ends from the snap peas and remove any tough strings. Slice diagonally into 1/2-inch pieces and add to the bowl with the radishes.
  3. Add the pea shoots or microgreens to the bowl and toss gently to combine the vegetables.
Assemble and Serve
  1. Drizzle the mint vinaigrette over the salad and toss gently to coat all the vegetables evenly.
  2. Transfer to a serving platter or individual plates. Sprinkle with toasted pepitas and fresh chives.
  3. Serve immediately, or refrigerate for up to 30 minutes to let the flavors meld. Enjoy!

Notes

• For the crispiest radishes, soak the slices in ice water for 10 minutes before assembling the salad.
• This salad is best served within a few hours of dressing, but it holds up well in the fridge for 3-4 days.
• Toast pepitas in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.