Spring Peas with Radish and Mint

Celebrate the season with a refreshing Spring Peas with Radish and Mint salad, free from mayo and full of vibrant flavors.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad, Sides/Salad

Cuisine American, Mediterranean

Servings servings

Calories 150 kcal

Equipment

Pot
skillet

Ingredients

1 pound fresh or frozen peas about 4 cups
1.5 teaspoons Kosher salt
2 tablespoons olive oil
2 tablespoons finely minced yellow onion about ¼ small onion
¼ teaspoon Aleppo pepper
1 teaspoon white wine vinegar
2 to 3 radishes thinly sliced
¼ cup mint leaves packed and chopped
¼ cup chopped chives
2 ounces feta or shaved parmesan

Instructions

Boil the peas: Bring a small pot of water to a boil. Add 1 ½ teaspoons of salt, and add the peas. Cook for about 5 minutes until the peas are bright green and still have a little bite to them.
Drain the peas: Shut off the heat and drain the peas.
Make the sauce: In a medium skillet set over medium heat add the olive oil, minced onion and Aleppo pepper. Sauté until the onion softens, about 5 minutes. Stir in the vinegar. Remove from heat. Add the sliced radishes and drained peas. Fold in the fresh mint and chives. Crumble feta over the peas. Taste. Add more salt or pepper to your liking.

Notes

This salad is best served fresh to enjoy the vibrant flavors of the ingredients.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Keyword Healthy, Mint, Radish, salad, Spring Peas, Vegetarian

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