Snap Pea and Watermelon Radish Salad
Crisp radish slices pair with sweet snap peas and a lemon vinaigrette for the ultimate watermelon radish salad recipe. This unique salad is perfect for brightening up your dinner table.
Servings: 4
Calories: 159kcal
Ingredients
- 8 ounces watermelon radishes trimmed and thinly sliced
- 8 ounces sugar snap peas
- ½ cup fresh parsley chopped
- ½ cup feta cheese crumbled
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove minced
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the sugar snap peas and blanch for 2 minutes until bright green and crisp-tender. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, drain and pat dry. Cut the snap peas in half diagonally.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, and a pinch each of salt and pepper.
- In a large bowl, combine the halved blanched snap peas, sliced radishes, chopped parsley, and crumbled feta. Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately.
Notes
Make this into a green salad by serving it over a bed of spinach or arugula.
Storing Leftovers
Store the dressing separately if making in advance, add the dressing right before serving. Leftover dressed salad should be stored in an airtight container in the fridge. It will keep for 2 to 3 days.Leave a review or get more information on the recipe!
