Sugar Snap Pea and Radish Salad

Name: Sugar Snap Pea and Radish Salad
Prep time: 5 min
Yield: 2
Ingredients: 1 cup sugar snap peas, sliced vertically; 1 cup radishes, sliced thin; 2 teaspoons olive oil; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 2 teaspoons hot honey; 1 tablespoon shaved Parmesan cheese

This Sugar Snap Pea and Radish Salad will quickly be on repeat this summer.

My friend Morgan made this recipe on an Instagram story and I knew I had to make it. The only thing I did was add hot honey to the recipe.

How do you peel sugar snap peas?

Until last weekend, I never knew you should peel sugar snap peas. The have a “string” on one side of the pea. If not removed, it is super fibrous and difficult to chew. This was probably the reason I didn’t like snow peas!

You can check out a quick video here if you want to see how to do it.

How do you keep radishes fresh after cutting?

Simply place the cut radishes in cold water immediately after cutting if you aren’t using them right away. Not only that, storing sliced radishes in water will keep them fresh for up to two weeks in your refrigerator.

What you’ll need to make this:

sugar snap peas
radishes
olive oil
lemon zest
lemon juice
shaved parmesan cheese
hot honey (optional, but I love the added flavor!)

Step by Step Instructions

Peel the sugar snap peas, and cut vertically into thin strips
Slice the radishes, either on a mandolin or with a sharp knife
Mix the oil, lemon juice, zest and honey together
Toss in the cut veggies and mix until coated
Add Parmesan cheese
That’s it! This salad is ready in literally 5 minutes.

Sugar Snap Pea and Radish Salad

Yield: 2

Prep Time: 5 minutes

My friend Morgan came up with this recipe, and I just added the hot honey for a bit of kick, but feel free to leave it out if you like. You will make this summer salad over and over - pinky promise!

Ingredients

1 cup sugar snap peas, sliced vertically
1 cup radishes, sliced thin
2 teaspoons olive oil
1 tablespoon lemon juice
1 tablespoon lemon zest
2 teaspoons hot honey
1 tablespoon shaved Parmesan cheese

Instructions

Mix the olive oil, lemon juice, lemon zest and honey together.
Toss in the chopped vegetables and mix to coat.
Finish with shaved Parmesan.

Notes

Click here for the WW tracker. As of the publication date, each serving is 4 WW points - leave the honey out and it is only 2 WW points.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 85mgCarbohydrates: 15gFiber: 4gSugar: 10gProtein: 4g