Happy Earth Day! The sun is shining and it’s finally starting to feel like spring here in Pennsylvania. So yesterday I tackled my gardens.
After carrying bucket after bucket of debris to the compost pile, which is all the way at the end of my yard, I worked up an appetite.
Since the weather is slowly getting nicer I am craving salads. Sugar snap peas are in season and they are so delicious.
Paired with radishes and fresh mint, this combo makes a great spring or summer salad. You could even add some quinoa or pasta to make it more of a meal. I served these with a piece of grilled salmon.
Recipe adapted from The Parley Thief
- 1 pound sugar snap peas, trimmed with strings removed and cut in half
- 3 tablespoons olive oil
- 1/2 of a lemon, juiced 1 teaspoon white vinegar
- 1/2 bunch of radishes slice thinly
- 1 tablespoon fresh mint leaves, thinly chopped (if you don’t have fresh mint, I am sure dried dill would taste good too)
- Salt and pepper to taste
- 4 ounces or crumbled feta or goat cheese (optional, I did not add any cheese to keep the recipe Paleo and it was delish)
- In a bowl prepare and ice bath with some cold water and ice cubes and set aside.
- Bring a pot of water to a boil, and blanch the snap peas for 2 minutes. Drain and transfer to ice bath to stop the cooking. Once the peas are cold dry them with a kitchen towel. Transfer into a dry bowl and add radishes.
- In a small bowl whisk together the olive oil, lemon juice, vinegar, and mint. Pour over peas and radishes and toss. Add salt and pepper. If using, top with cheese.
- This recipe can be made ahead of time and stored in the fridge. Just keep dressing separate and add right before serving.