May 02, 2019


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Minty Snap Pea and Radish Salad

This time of year I find myself tossing fresh herbs into practically everything I make. Whether it’s basil, mint, cilantro or dill, it finds its way into my meals. That’s where this snap pea salad comes in. It embraces the abundance of fresh mint and dill and packs it into a salad that’s equal parts bright and refreshing. Added to the mix are radishes for peppery crunch and lemon zest to make it even more exciting to dig into.

Minty Snap Pea Salad

serves 6 to 8 as a side dish


  • pound 

    sugar snap peas, tough strings removed

  • tablespoons 

    olive oil

  • tablespoons 

    freshly squeezed lemon juice

  • teaspoon 

    whole-grain or regular Dijon mustard

  • teaspoon 

    minced shallot

  • Kosher salt

  • Freshly ground black pepper

  • lemon zest from 1 lemon 
  • small bunch 

    radishes, thinly sliced 

  • tablespoons 

    finely chopped fresh mint leaves

  • tablespoons 

    torn fresh dill


  1. Fill a large bowl with water and ice; set aside.

  2. Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Taste and season with salt and pepper as needed.

  3. Drain the snap peas. Add the snap peas, radishes, mint and dill to the dressing and toss evenly to coat. Zest lemon over top of salad, sprinkle of salt and pepper and toss a few more fresh herbs to finish.

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