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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


  • 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


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.


  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.


  • 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.
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