Sugar Snap Pea Salad with Radishes, Feta, and Arugula

why make this recipe

This salad is quick, fresh, and full of crunch. It uses few ingredients and takes little time. You can make it for a light lunch, a side dish, or a potluck. If you want a simple dessert to go with this salad, try the Apple and Raisin Cake recipe.

introduction

This Sugar Snap Pea Salad with Radishes, Feta, and Arugula is bright and simple. The snap peas give a crisp bite. Radishes add peppery crunch. Feta gives a salty, creamy touch. A lemony dressing ties it all together. You can make it in about 10 minutes.

how to make Sugar Snap Pea Salad with Radishes, Feta, and Arugula

1. Make the dressing first so the garlic can sit and soften. Combine smashed garlic, lemon juice, red wine vinegar, Dijon, and salt. Whisk in olive oil and add black pepper. Let it rest while you prepare the salad.
2. Trim the snap peas and slice them on the diagonal into 1/2-inch pieces. Thinly slice the radishes. Measure the arugula and crumble the feta.
3. Toss snap peas, radishes, arugula, and feta in a large bowl. Remove the garlic clove from the dressing and discard. Add two-thirds of the dressing and toss. Taste and add more dressing if you like. Serve right away.

Ingredients :

• 1 garlic clove, smashed and peeled
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• kosher salt
• 1/2 cup extra virgin olive oil
• freshly ground black pepper
• 1 lb sugar snap peas, strings removed, cut into 1/2-inch pieces diagonally
• 1 bunch radishes, trimmed, and sliced thin
• 2 oz baby arugula (about 2 large handfuls)
• 4 oz feta, crumbled

Directions :

• Combine garlic clove, lemon juice, vinegar, mustard and 1/2 teaspoon of kosher salt in a jar or large glass measuring cup. Whisk in olive oil, then season with black pepper and more salt to taste. Set aside to let garlic marinate while you assemble the salad.
• In a large bowl, combine snap peas, radishes, arugula and feta.
• Remove garlic clove from dressing and discard. Add two-thirds of dressing to salad then toss to combine. Taste and add more dressing if desired. Serve.

how to serve Sugar Snap Pea Salad with Radishes, Feta, and Arugula

Serve this salad cold or at room temperature. It pairs well with grilled chicken, fish, or a simple sandwich. For a light meal, add cooked quinoa or farro. Serve on a platter or in bowls so the arugula stays fresh.

how to store Sugar Snap Pea Salad with Radishes, Feta, and Arugula

Store the salad in an airtight container in the fridge for up to 2 days. Keep extra dressing in a separate jar for up to 5 days. If you plan to store, toss the dressing in just before serving to keep the greens crisp.

tips to make Sugar Snap Pea Salad with Radishes, Feta, and Arugula

• Remove the strings from snap peas for better texture.
• Slice radishes thin so they blend well with the peas.
• Let the garlic sit in the dressing to soften its sharpness.
• Add dressing slowly and taste as you go. You can always add more.
• Use good extra virgin olive oil and fresh lemon juice for the best flavor.

variation (if any)

• Add chopped fresh herbs like mint or dill for extra freshness.
• Swap arugula for baby spinach or mixed greens.
• Use goat cheese instead of feta for a milder flavor.
• Add toasted almonds or pistachios for crunch and richness.

FAQs

Q: Can I use frozen snap peas?
A: Fresh snap peas are best for crunch. If you use frozen, thaw and drain them well, but texture will be softer.

Q: Is there a substitute for feta?
A: Yes. Try goat cheese, ricotta salata, or omit cheese for a dairy-free option.

Q: Can I make this ahead?
A: You can prepare the vegetables and dressing ahead. Keep them separate and toss right before serving.

Q: How much dressing does this recipe make?
A: It makes enough to lightly coat the salad and leave some extra. Start with two-thirds, then add more to taste.

Sugar Snap Pea Salad with Radishes, Feta, and Arugula

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A quick, fresh salad featuring sugar snap peas, radishes, feta, and arugula, tossed in a zesty lemon dressing.

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Ingredients

Scale 1x2x3x

• 1 garlic clove, smashed and peeled
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• 1/2 cup extra virgin olive oil
• Freshly ground black pepper, to taste
• 1 lb sugar snap peas, strings removed, cut into 1/2-inch pieces diagonally
• 1 bunch radishes, trimmed and sliced thin
• 2 oz baby arugula (about 2 large handfuls)
• 4 oz feta, crumbled

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Instructions

1. Combine the garlic clove, lemon juice, vinegar, mustard, and 1/2 teaspoon of kosher salt in a jar or large glass measuring cup.
2. Whisk in the olive oil, then season with black pepper and more salt to taste.
3. Set aside to let garlic marinate while you assemble the salad.
4. In a large bowl, combine snap peas, radishes, arugula, and feta.
5. Remove the garlic clove from the dressing and discard.
6. Add two-thirds of the dressing to the salad then toss to combine.
7. Taste and add more dressing if desired.
8. Serve cold or at room temperature.

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Notes

For best flavor, use good extra virgin olive oil and fresh lemon juice. Store the salad in an airtight container in the fridge for up to 2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 15mg