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sugar snap pea salad with radishes, feta and arugula

Fresh Sugar Snap Pea Salad with Radishes, Feta and Arugula

Enjoy a vibrant sugar snap pea salad with radishes, feta, and arugula, perfect for spring.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sugar Snap Peas Choose stringless varieties for ease.
  • 1 cup Radishes Other crunchy vegetables can be substituted.
  • 1 cup Feta Cheese Can be swapped with goat cheese or ricotta salata.
  • 2 cups Arugula Other leafy greens can serve as substitutes.
For the Dressing
  • 1 clove Garlic Adjust or omit based on preference.
  • 2 tablespoons Lemon Juice Freshly squeezed is best.
  • 1 teaspoon Dijon Mustard A milder mustard can be used.
  • 1 tablespoon Vinegar Any light vinegar can work.
  • 3 tablespoons Olive Oil High-quality extra virgin is recommended.
  • to taste Kosher Salt
  • to taste Black Pepper

Equipment

  • small jar
  • mixing bowl
  • kitchen scissors

Method
 

Dressing Preparation
  1. In a small jar, combine minced garlic, lemon juice, vinegar, and Dijon mustard. Add kosher salt, seal the jar, and shake for 30 seconds. Slowly drizzle in olive oil while shaking until emulsified. Set aside.
Vegetable Preparation
  1. Wash and trim the sugar snap peas, removing strings if necessary. Slice them diagonally. Wash and thinly slice the radishes. Rinse the arugula leaves to ensure freshness.
Combine Ingredients
  1. In a large bowl, combine sugar snap peas, sliced radishes, and arugula. Crumble feta over top and gently toss together.
Dressing the Salad
  1. Pour two-thirds of the dressing over the salad and toss gently. Add more dressing if needed, adjusting to taste.
Serving
  1. Serve immediately after dressing for the best flavor and freshness. Enjoy the colorful presentation.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days, keeping the dressing separate.

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