Snap Peas & Radish Salad

Snap Peas & Radish Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]


Early summer is all about sweet peas that are best eaten raw in salads.

  • 1 1/2 Cups Yogurt (Whole Milk)
  • 3 Green Onions (Thinly Sliced)
  • 1 Cup Fresh Basil (Torn)
  • 1 Cup Fresh Mint (Torn)
  • 1/2 Teaspoon Finely Grated Lemon Zest
  • 3 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Teaspoons Kosher Salt (Divided)
  • 1 Teaspoon Freshly Ground Pepper (Divided)
  • 1 Pound Sugar Snap Peas (Strings Removed & Cut In Half)
  • 12 Radishes (Thinly Sliced)
  • 1/3 Cup Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Minced Fresh Chives
  1. In medium-size bowl combine yogurt with green onions, mint, basil, lemon zest, fresh lemon juice, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Set aside.
  2. In large-size bowl toss peas with radishes, olive oil, vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.
  3. Transfer yogurt mixture onto serving bowl. Place peas and radish mixture on top and garnish with minced chives.
  4. Serve immediately.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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