Spring Salad With Peas and Radishes

Spring is finally here! This salad, made with fresh peas, sliced radishes, and a lemon vinaigrette is the perfect way to celebrate the end of winter.

Spring Salad Peas and Radishes
5 from 1 vote
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Spring Salad With Peas and Radishes

Spring is finally here! This salad, made with fresh peas, sliced radishes, and a lemon vinaigrette is the perfect way to celebrate the end of winter.

Course Salad
Cuisine Vegetarian
Keyword spring salad
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 4 servings
Calories 116 kcal
Author Openfit

Ingredients

  • ¼ cup fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. ground black pepper
  • 2 cups fresh shelled peas
  • 1 head Bibb lettuce (or arugula) washed, patted dry, leaves torn
  • ¼ cup coarsely chopped fresh mint
  • 1 cup thinly sliced radishes
  • 2 Tbsp. shaved pecorino Romano cheese (optional)

Instructions

  1. Bring water to a boil in medium saucepan.

  2. Combine lemon juice, oil, salt, and pepper in a small bowl; whisk to blend. Set aside.

  3. Add peas to water; cook for 1 to 2 minutes. Drain.

  4. Plunge peas into ice water for about 10 minutes, or until peas are cold; drain again. Set aside.

  5. Combine lettuce and mint in a large serving bowl; mix well.

  6. Top with peas, radishes, and cheese. Drizzle with dressing; toss gently to blend.

  7. Divide evenly between four serving plates. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.