Spring Pea and Radish Vegetable Salad
Experience the vibrant flavors of spring with this delightful Spring Pea and Radish Vegetable Salad. Crisp radishes and sweet peas come together in a refreshing salad, dressed in a zesty lemon vinaigrette. Perfect for picnics or weeknight dinners, this dish is not only visually stunning but also packed with nutrients. Enjoy it fresh or make it ahead for meal prep—either way, it’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 cup fresh peas (or frozen)
- 1 cup radishes, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- If using fresh peas, shell them; if using frozen, thaw under warm water. Rinse radishes and slice thinly.
- Sauté sliced red onion in a medium pan over medium heat for about 5 minutes until softened.
- In a small bowl, whisk together lemon juice and olive oil until emulsified.
- In a large bowl, combine peas, radishes, sautéed onions, and torn mint leaves. Drizzle dressing over the top and toss gently.
- Season with salt and pepper to taste. Serve immediately or chill briefly.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added creaminess, consider adding crumbled feta cheese. Substitute radishes with cucumbers for a milder flavor. Store leftover salad in an airtight container without dressing for up to three days.