Description
2 cups sugar snap peas, trimmed and halved
1 cup radishes, thinly sliced
2 cups fresh arugula
1/2 cup crumbled feta cheese
1/4 cup toasted almonds or walnuts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
Directions:
Bring a small pot of water to a boil. Blanch the sugar snap peas for 1-2 minutes, then transfer them to an ice bath to retain their bright green color. Drain
and set aside.
In a large bowl, combine the sugar snap peas, radishes, arugula, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top with toasted almonds or walnuts for added crunch.
Serve immediately or let sit for 10 minutes to allow the flavors to meld.
Prep Time: 10 minutes | Cooking Time: 2 minutes | Total Time: 12 minutes | Kcal: 180 per serving | Servings: 4
Step-by-Step Guide
1. Prepare the Vegetables: Trim the ends from the sugar snap peas and slice them in half lengthwise. Thinly slice the radishes using a sharp knife or mandoline. Place the arugula in a large salad bowl.
2. Blanch the Peas: Bring a small pot of salted water to a rolling boil. Add the halved sugar snap peas and blanch for exactly 1-2 minutes until bright green but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain thoroughly.
3. Toast the Nuts: While the peas cool, place almonds or walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Let cool, then chop roughly.
4. Make the Dressing: In a small bowl or jar, vigorously whisk together the olive oil, lemon juice, honey, Dijon mustard, a pinch of salt, and a few grinds of black pepper until the mixture is emulsified.
5. Assemble the Salad: Add the blanched peas, sliced radishes, and crumbled feta cheese to the bowl with the arugula. Drizzle with the dressing and toss gently to coat all ingredients evenly.
6. Final Touches: Sprinkle the toasted nuts over the top. Serve immediately for maximum crunch, or let it sit for 10 minutes to allow the flavors to develop more fully.
Serving Suggestions
This vibrant salad is incredibly versatile. Serve it as a light lunch on its own, or pair it with grilled chicken, salmon, or shrimp for a complete protein-packed meal. It also makes a perfect fresh side dish for spring picnics, barbecues, or alongside a quiche or frittata. For a heartier version, add cooked quinoa or farro directly into the salad.
How-to Summary
Quickly blanch sugar snap peas to brighten their color, then combine with fresh arugula, radishes, and feta. Whisk a simple honey-lemon vinaigrette, toss everything together, and finish with toasted nuts for a crisp, refreshing salad ready in about 12 minutes.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep the components (blanch peas, slice radishes, make dressing) up to a day ahead. Store them separately in the fridge and assemble just before serving to keep the arugula from wilting and the nuts crunchy.
What can I use instead of feta cheese? Goat cheese crumbles, shaved Parmesan, or a dairy-free alternative like almond-based feta work beautifully for a similar salty, tangy profile.
Is there a substitute for sugar snap peas? Yes. Snow peas, blanched green beans, or even shelled edamame can be used for a similar sweet, crisp texture.
How do I properly toast nuts? Use a dry skillet over medium heat. Stir or shake the pan frequently for 3-5 minutes until they are golden and smell nutty. Watch closely as they can burn quickly.
Can I make the dressing sweeter or less tangy? Absolutely. Adjust the balance to your taste by adding more honey for sweetness or more lemon juice for tang. Start with the recipe amounts and tweak from there.
Common Mistakes to Avoid
Avoid overcooking the sugar snap peas during blanching, as they will become mushy and lose their vibrant color. Do not skip the ice bath step. Ensure the blanched peas are thoroughly drained before adding to the salad to prevent a watery dressing. When tossing, be gentle to avoid bruising the delicate arugula. Finally, add the nuts just before serving to maintain their signature crunch.
Conclusion
This Sugar Snap Pea and Radish Salad is a celebration of spring’s best produce. It masterfully combines crisp textures, peppery greens, salty cheese, and a sweet-tart dressing for a dish that is as delightful to eat as it is simple to prepare. With its quick prep time and flexible ingredients, it’s a recipe you’ll return to whenever you need a burst of fresh, satisfying flavor on your table.