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    Thrive On

    Sugar Snap Pea Salad

    Low PhosphorusLow ProteinVegetarianEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMediterraneanDinnerLunchSaladSide
    about 5 cups
    Active time: 25 minutes
    Total time: 25 minutes

    Nutrition Per Serving

    • Calories135 cal
    • Total Fat8.8 g
    • Saturated Fat2.9 g
    • Cholesterol0 mg
    • Sodium316 mg
    • Carbohydrate Total8.9 g
    • Protein5.6 g
    • Phosphorus95 mg
    • Potassium294 mg
    • Fiber3.2 g
    • Calcium77 mg

    Ingredients

    • 4 cups sugar snap peas (about 1 pound), trimmed
    • 1 bunch radishes, trimmed
    • ¼ cup torn fresh mint
    • ½ cup soft sheep’s-milk cheese, or soft goat cheese
    • ½ teaspoon salt
    • Ground pepper to taste
    • 2 tablespoons lemon juice
    • 2 tablespoons extra-virgin olive oil
    • Aleppo pepper for garnish

    Description

    Sweet, crisp and snappy, this healthy pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for some heat. The creamy sheep- or goat’s-milk cheese adds a touch of richness. Serve this beautiful salad alongside lemon-grilled chicken or fish.

    Directions

    1. Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil. Serve garnished with a sprinkle of Aleppo pepper, if desired.

    Tips

    • Tip: Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers.
    © Meredith Operations Corporation. All rights reserved. Used with permission.