Snap Pea Salad with Mint, Feta and Radishes

Peas are one of those crops that are extremely seasonal; there’s a reason why peas were the very first commercially available frozen vegetable (and it’s just not because canned peas are terrible). Depending on your exact climate, snap peas are in season for maybe a month or two, with the season usually ending sometime in June. This snap pea salad is one of my favorite ways to eat fresh snap peas, and celebrate their short availability at the markets.

Why Make this Salad?

This salad is all about the balance of flavor: there’s sweetness from the peas, pepperiness from the radishes, freshness from the mint, and saltiness from the feta. The red wine vinaigrette rounds everything out by adding a pop of acidity. All the produce is at its peak in the season around the same time, meaning it is very easy to source all the ingredients from the farmers market and support local farmers.

It’s also really easy to make this snap pea salad, especially if you have a mandolin to get paper thin slices of radish. 

Due to the lack of delicate greens, this is also a great make-ahead salad to bring to a picnic or a potluck. 

Snap Pea Salad Ingredients, Substitutions, and Seasonality

Snap Peas

Sugar snap peas were first released into production in 1979, so they are relatively recent in the history of peas (and agriculture in general). They are a cross between the garden pea and the snow pea. The sugar snap peas got the edible pods of the snow peas, but the larger pea from the garden pea. Snap peas are sweet in flavor (though they are surprisingly low in carbs), and provide the base for this salad.

Snow peas can be used in place of the sugar snap peas. I would not substitute garden peas here, since the pods are not edible, nor are the peas as easy to eat in this format. 

Radishes

The typical red radish, the “Cherry Belle,” works very well in this salad for its peppery bite, though any spring radish will work. The “French Breakfast” variety can often be found at farmers markets; these are best identified by the elongated shape with white root tips. French Breakfast radishes can have a milder flavor than the Cherry Belles. I used “Easter Egg Radishes” in my preparation here; this isn’t a true variety of radishes, but rather a mix of all sorts, with the flavor being closest to the Cherry Belles.

Did you know that the root word for radish is the same as radical? Radix is Latin for “root,” hence radishes being a root vegetable and radical being “going to the root (or origin).” Now you’re prepared for Trivia Night!

Mint 

Most of the mint that you find in the supermarket is spearmint. At the farmers market, however, you’ll likely be able to find all sorts of varieties, such as “apple mint,” “chocolate mint,” and “pineapple mint.” Any of these varieties will bring a freshness to this salad that helps to balance out all the flavors, and really give the feeling of springtime.

Feta

Feta is a sheep and goat milk cheese originating from Greece. This cheese balances out the salad by providing a sharply salty bite, contrasting with the fresh and sweet flavor of the sugar snap peas. 

If you’re looking for a milder cheese to substitute, chevre (fresh goat cheese) would be a great option. 

Leave out the feta if you are doing a Whole30. Trust me, it’ll still be delicious!

Serving Suggestions

This salad is best served alongside a protein. My favorite pairing here is a seared steak, seasoned simply with salt and pepper. 

Not in the mood for a protein? Bulk it up with several handfuls of arugula. The pepperiness of the arugula will pair well with the radishes.

Continue to Content

Snap Pea Salad with Mint, Feta, and Radishes

Yield: 2 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

This salad is a great way to use springtime produce and celebrate the short pea season.

Print

Ingredients

For the Salad

• 4oz Sugar Snap Peas
• 3 Radishes
• 3 Sprigs Fresh Mint
• 2oz Feta, Crumbled (omit for Whole30)

For the Red Wine Vinaigrette

• 1 Lemon 
• 1 tsp Red Wine Vinegar
• 1 Clove Garlic, minced
• 3 tbsp Olive Oil
• Salt and Pepper, to taste

Instructions

1. Prepare the salad components: slice radishes thinly, preferably on a mandoline; slice sugar snap peas on a bias; chiffonade mint leaves, discarding woody stems.
2. Toss radishes, snap peas, mint, and feta crumbles in a large bowl
3. Remove zest of 1 lemon, set aside. Cut lemon in half.
4. Combine minced garlic, red wine vinegar, salt, and pepper in a small bowl. Add the juice of one half of the lemon. Whisk thoroughly to combine.
5. Add olive oil to dressing components, whisking constantly while adding oil.
6. Pour dressing over salad and toss. Top with the lemon zest.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 25mgSodium: 419mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram